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Terra di Pietra, Rosson Amarone della Valpolicella Classico 2013
The winemaker at this estate, Laura Albertini, was a student of the legendary Giuseppe Quintarelli. This is simply a delicious, smooth textured Amarone with plenty of depth of flavour and complexity.
Laura Albertini and her husband Cristiano own this very small Estate of almost 3 hectares with 2 hectares of high vineyards grown on hard prun rock in Torbe and another hectare near their home in Marcellise north east of Verona.Laura�s passion for the family vines was the driving force that gave birth to their little company in 2007. She also wanted to show to her family � farmers for five generations � that she wasn�t happy with the quiet life they had planned for her. She wanted to prove to them that a woman could run the estate. Moreover, Laura wasn�t content with just selling her grapes but wanted to start making her own wine. Their vineyards, some 4 hectares, are located in 5 small hillside plots ranging from 200 to 600 meters above sea level. The historic area is characterized by very dark soils rich in sedimentary stones, hence the name Terre di Pietra (Stone soils). In the Marcellise area the land is rich in white limestone. Both soils are very poor and this results in low yields and wines with rich tannins and good acidity. Right from the start in 2007 they believed in clean and environmentally friendly agriculture. In 2011 they decided to take a step further and started their first experiments in biodynamic farming. It has been an ongoing challenge, full of trials but also satisfactions. �For us, and for our family, following the rhythm of the seasons has become a real way of life. So, over the years, we have added an olive grove and a natural vegetable garden to the existing vineyards. This year we want to finish planting our orchard.� Though they started with no experience their goals were very clear: �We wanted to use very little technology, but lots of passion; we wanted to make wines true to our land. We don�t follow wine fads, (this is why we don�t make any Valpolicella Ripasso). Even in the hardest times we never compromised and over the years, this has made us stronger and more confident.� All winery operations are still done by hand. From 2011 they also started to abandon all of modern oenology�s interventions, to reach completely natural wines.
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