Rosson, Amarone - 2012

Winemaker : Terre di Pietra
| Region : Veneto

Noble, full-bodied wine with a complex bouquet of fruit jam, spices and balsamic notes. Perfect pairing with a quail cooked in Amarone reduction.

Price
€48.35
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Wine tasting advice

Intense garnet red with violet streaks.
Complex bouquet, ranging from aromas of ripe red fruits, jam and spices to grassy and balsamic notes.
Full-bodied, with silky tannins.

Vinification

Harvested at the end of September. Raisining on racks for 100 to 120 days. Fermentation in temperature controlled stainless steel tanks. 48 months ageing in oak barrels followed by 18 months in bottles.

Terroir

Hilly terrain. Marl soil.

Appellation : Valpolicella DOC Classico
Garde : 20 ans
0.75 L
% 15.5
15°-17°

Le vigneron

With a degree in accounting, Laura Albertini never gave up: she would become a winegrower. The adventure began in 2007 with the vinification, in a small garage, of grapes cultivated by her father. Then, gradually, it moved from renting vineyards to buying small parcels and growing its project.

As for his spouse, Cristiano Saletti, he initially saw his role not exceeding that of assisting his spouse. But Laura’s far too early death decided otherwise. And it was the vines and nature that supported him in this ordeal, making the dream come true.

The name of the Terre di Pietra estate refers to its soil, made up of layers of very hard stone and, by extension, to the attachment of its founders to their land. In addition to following the precepts of organic viticulture, the estate has been a member of VinNatur since 2017, the most important Italian association of natural wine producers.

Nowadays, Laura’s daughters and Cristiano are already walking in their steps. The youngest, Anna, is in fact the author of the wine labels.

Intense garnet red with violet streaks.
Complex bouquet, ranging from aromas of ripe red fruits, jam and spices to grassy and balsamic notes.
Full-bodied, with silky tannins.

Vinification

Harvested at the end of September. Raisining on racks for 100 to 120 days. Fermentation in temperature controlled stainless steel tanks. 48 months ageing in oak barrels followed by 18 months in bottles.

Terroir

Hilly terrain. Marl soil.

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