Vitae 2018, La Guida Vini dell’AIS – 4 vines (highest award)

Merano WineFestival 2017 The WineHunter Award 2017 – Red

Guida Oro - I Vini di Veronelli 2017 - *** excellent wine (93/100)

Annuario dei Migliori Vini Italiani 2017 – Luca Maroni - 88/100


Vitae, la guida dei vini – AIS 2017 - 89/90 out of 100
"Amber yellow with bright gold reflections. Among dry citrus tree flowers, apricot and peach, a blur of toasted almonds and nuts follow, wrapped by strawberry tree honey, marjoram and lesser calamint. Magnolia and jasmine flowers complete the picture of the scents. Fresh, savory, balanced and harmonic palate. Very drinkable. Natural drying process of the grapes in barns. The wine ages in French oak barriques for 24 months. Caramel chestnuts."

Il Golosario - Paolo Massobrio e Paolo Gatti - TOP 100 Golosaria 2016

Vinetia – Guida ai Vini del Veneto dell’AIS 2017 - 4 rose windows out of 4

Guida ViniBuoni d’Italia 2016 – Touring Club - 4 stars

Guida Oro - I Vini di Veronelli 2016 *** excellent wine (93/100)

Le Guide de l’Espresso - Vini d’Italia 2016: 17/20 The Torcolato of the Year (bright orange, mottled scents of mineral fragrance, good viscosity taste and excellent character, dense and with contrast, an alcoholic touch at the end)


Guida Oro - I Vini di Veronelli 2015 - Super Three Stars (93/100)

Vinetia – Guida ai Vini del Veneto dell’AIS 2016 - 4 Rose Windows out of 4


Le Guide de l’Espresso - Vini d’Italia 2014 - 17.5/20 Torcolato of the Year

Guida Oro - I Vini di Veronelli 2014 - *** excellent wine (91/100)

Gambero Rosso 2014 Italian Wines - 1 glass


Guida Oro - I Vini di Veronelli 2013 - ** very good wine (89/100)

Le Guide de l’Espresso - Vini d’Italia 2013 - 15.5/20


Gambero Rosso 2012 - Vini d’Italia - 2 glasses

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GRAPE VARIETY: vespaiola 100%

PRODUCTION AREA: 118  mamsl, North-South vineyard exposure

TYPE OF SOIL: calcareous, clay loam, ph.8

TRAINING SYSTEM: single and double curtain overturned (Guyot) with 8-10 buds

GRAPE HARVEST: in mid-September, the grapes are carefully selected, hand-picked, and placed into 2-kg small cases

VINIFICATION TECHNIQUE: the grapes naturally wither in a well-ventilated barn; in February are pressed, obtaining a 25% yield. Fermentation in oak barrels and further slow fermentation lasts about two years

MATURATION AND AGEING: 24-month fining in new oak barrels


SIGHT: bright amber yellow

SMELL: citrus scents, apricot jam and fresh hazelnuts

TASTE-SMELL: sweet, soft, sustained by an important freshness and acidity, persistent; after-taste of dried fruit, balsamic honey and almonds

FOOD PAIRING: well-matched with dry cookies and blue cheese