GRAPES BLEND: 60% Groppello, 25% Barbera, 10% Sangiovese, 5% Marzemino
AGE OF THE VINEYARD: About 25 years grapevine.
COMPOSITION OF THE SOIL: The vineyard is located in a reclaimed area known as the “Balosse” wetland. The soil is rich in organic matter with a good presence in calcium carbonate.
GEOGRAPHICAL PRODUCTION AREA: This Valtènesi takes its name from the “Fontanamora” locality where the vineyard is located. A perfect east/west exposure allows for constant drying of the grapes moistened by the night dew.
BRANCHING: Guyot trellis-training, Simonit pruning method. From 4 to 5 buds for each rod.
AVERAGE YIELD: 80 qli/Ha
POTENTIAL AGEING: 4-5 years
SEASON 2023: The 2023 season had completely different connotations compared to previous harvests. Between November and February there were constant rains and good snowfalls in the Alpine and pre-Alpine areas, in particular Monte Baldo remained white until the end of March. Budding began in line with the 2022 vintage, in fact, the first cottony buds showed themselves around March 14th.Until the end of April, the climate was mild and windy, allowing the vine to sprout constantly and gradually. From May onwards, however, heavy and constant rainfall occurred, heralding a season that would not be easy from an agronomic point of view. The development of the bunch was slowed down by the sudden vegetative push of the vine, resulting in a delay of around 15 days compared to the 2022 vintage. Complete veraison occurred with a strong general delay, leading the grapes to accumulate high point of acidity until the end of September. Fortunately, as with the last 2 years, the harvest was accompanied by a phase of general good weather, in fact the months of September and October proved to be dry and constantly windy. The first bunch was harvested on the night of September 6th and the extraction of the first musts demonstrated the particularity of the season. The rainy and cool climate characterized the vintage, making it unique from the point of view of gustatory and aromatic freshness.
HARVEST: 20th SEPTEMBER TO 22th SEPTEMBER
VINIFICATION: For the Fontanamora the grapes are vinified separately, creating the different mono varietal bases. The selected bunches, once in the winary, are pressed and de-stemmed and placed directly in the press. Here the “cryo-maceration” takes place: the addition of dry ice, which allows the temperature to be lowered, creating an inert and oxygen-free environment, preserving the noble components of the Valtènesi terroir. After a soft pressing, the must is kept at 10°C and left to clarify naturally through static settling. The limpid is drawn off and fermented at a controlled temperature using selected yeasts. Once the different pure wines have been obtained, we choose the blend that will lead us to the new Fontanamora vintage. The blend is left to mature until February in stainless steel tanks, with cadences batonnage, and then left to refine in the bottle.
SENSORY ANALYSIS: Soft pink color with violet highlights. The complexity and elegance of this wine is striking on the nose. There are hints of rose, white peach, grapefruit and the typical peppery note of Groppello. On the palate it is a wine of great balance: fresh, mineral and sapid, emblem of Valtènesi.
FOOD PAIRINGS: Excellent as a combination for the entire Mediterranean cuisine, from lake fish to fried seafood. Recommended with fresh cured meats and medium-aged cheeses.