GRAPES BLEND:

Groppello 60% Barbera 25% Sangiovese 10% Marzemino 5%

AGE OF THE VINEYARD:

About 25 years grapevine

COMPOSITION OF THE SOIL:

The vineyard has a mixed calcareous-sandy structure and with a good presence of organic matter.

EXPOSURE:

East / West

GEOGRAPHICAL PRODUCTION AREA:

This Valténesi 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 2022:

For many reasons, the beginning of the 2022 season was very similar to the 2021 season. The months of November and December were characterized by an unusually mild weather with poor rainfall. The following months were marked by a significant drop of the temperatures, which led the vines towards a late sprouting, and not as early as in previous years. The following months of flowering were dominated by torrid weather, allowing an excellent ripening phase in terms of fruit and vine wholesomeness. Only younger vines with underdeveloped roots suffered significant water stress and it was necessary to use frequent and abundant irrigation. In mid-August, the arrival of the rain was providential in the final veraison and ripening phase of the bunches, moreover, the day/night temperature variations preserved the phenolic components. September was characterized by sunny days and light breezes which anticipated the cluster ripening by about 15 days compared to the previous vintages. The harvest began around mid-August, exclusively at night, to avoid high daytime temperatures, thus allowing the aromatic content of the grapes to be preserved.

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 Valténesi 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.