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Valvolpara Vespaiolo

Perfect with fish, also with “baccalà alla vicentina”, but also with risotto.
The grape is over-ripe for ten days and then cold macerated for four days. It is intense with white fruit notes, like pear, apricots and apple, on the nose. On the palate it is rich and round, but with the freshness and acidity typical of the Vespaiola grape.

Grape varieties



Vineyard location: Val Volpara, Branza area, Breganze
Position and soil type: volcanic and tuffaceous hills
Care in preparation: soft grapes over-ripening for 10 days, 5° maceration for 4 days, soft pressing
Aging: in steel tanks for 5 months on the lees

Organoleptic notes

Color: straw yellow with green highlights

Nose: intense and pleasant, with hints of white and yellow fruit, pear, apricot and apple

In the mouth: dry, rich, round, on the finish the freshness given by the acidity leaves a pleasantly long mouthfeel

Data sheet

Other white and rosé wines.