Questo vino
Vineyard and terroir
The vineyards lie near the Adriatic Sea and the Dolomite Alps. The source mentions both clay and limestone soils, as well as hillside exposure. Old vines are planted at high density and farmed organically. They are pruned short, green-harvested annually and grown without irrigation, resulting in controlled, low yields.
Vinification
The grapes are harvested entirely by hand in late September or early October, when they have reached good ripeness while retaining thick, crisp skins and good acidity. They then undergo appassimento, drying gently for several months to concentrate their flavours. Maceration and fermentation take place at controlled temperature in stainless-steel tanks.
Ageing
The wine spends 24 months in new barriques, which contribute depth and woody notes, and continues to mature in the winery’s cellars after bottling.
Tasting profile
Ripe black-fruit aromas are joined by subtle tobacco notes. The palate is generous and naturally balanced, with an oaky character and further woody notes from maturation.
Serving and pairing
Suggested pairings include cured meats and Italian pasta.
Label / history
“Bailo” is the Venetian term for the ambassadors of the Venetian Republic around the world, linking the name to the history and character of Venice. It is also the surname of Marisa, Alessandro De Stefani’s mother, in whose honour the wine was created.
Alessandro developed the wine with an old school friend from Valpolicella. They had studied together at the Conegliano School of Oenology in Veneto. The Bailo wines arose from this partnership and are produced at a hillside estate.
