Questo vino
Vineyard and terroir
Galtarossa has 80 hectares of vineyards in San Pietro in Cariano and Negrar, in the heart of Valpolicella. Agronomist Giampiero Romano helped identify the plots and select vines for each site.
Vinification
Ripe bunches are harvested carefully and dried on racks for five months in a dry, well-ventilated room. Once raisined, the berries are placed in stainless-steel vats and fermented for one month.
Ageing
The wine ages for three years: 24 months in neutral vessels, followed by 12 months in bottle.
Tasting profile
The 2006 vintage has warm notes of sweet cherry, cherry jam, dried fruit and spices.
Label / history
Tenuta Galtarossa traces its history to 1682.
