Villalta represents the best winemaking traditions of the Valpolicella area. Made from grapes grown in the best vineyards located in the hilly areas of Soave and the mild lake of Garda, the range is dedicated to wine drinkers looking for high quality and tradition in a glass of wine.

Tasting Notes

Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma. On the palate, the wine is full-bodied, supple and well-balanced and with a long finish.

Grapes are selected from the hillside slopes of the municipalities of S. Pietro and Negrar in the Valpolicella area. 

Harvest

Hand-harvest at the beginning of October. Vinification process: Once in the cellar the grapes are de-stemmed. The fermentation takes place at 79-82 F (26-28°C). The contact with the skins lasts about 8-10 days and is followed by racking and malolactic fermentation. The wine is then kept in stainless-steel until January when it is left in contact with the Amarone skins for about 5-7 days. The wine is racked, softly pressed and one part of the wine is aged in barriques for about 10-12 months.

Alan's Personal Notes

"This is definitely in my top 6 reds!!! Rich but super soft and smooth, full of red fruits, soft tannins and just the right amount of acidity to keep it balanced. Fabulous value at £9.99!" 

Specifications