Questo vino
Vineyard and terroir
The grapes come from sites in Mezzane and Tregnago, at 450 metres above sea level with a south-eastern exposure. The soils are limestone and the planting density is 7,000 vines per hectare. Drainage is excellent, and the sites receive plenty of warmth and sunlight. Organic practices are followed in both vineyard and cellar, with minimal intervention so that the character of the terroir comes through.
Vinification
The grapes are harvested in September–October. They are crushed and destemmed, then macerated and fermented for 15 days in vertical stainless-steel tanks. During fermentation the wine undergoes délestage: it is drained into an empty tank and the must is then returned through the top. This helps produce deeper colour and softer tannins. Malolactic fermentation also takes place in stainless steel.
Ageing
The wine ages for 3–6 months in 20 hL barrels of French oak from Allier.
Tasting profile
Graziano Prà regards "Morandina" as the freshest and richest expression of his mountain red wines. Despite its depth, it has a surprising lightness and elegance.
Serving and pairing
Best served slightly chilled.
Label / history
Graziano Prà says he searched for a long time for the part of Valpolicella that best suited his style, and "Morandina" is the result. Production is limited to 5,000 bottles a year.
The Prà estate is in Monteforte d'Alpone, at the foot of the Froscà hill, and owns 20 hectares of vineyards. One of the Prà brothers invented the "Pergoletta" vine-training system, which was added to the production rules for DOCG Soave as an alternative to the old system. Prà wines were known only within the region until 1983, when the estate's first brand, Soave Classico, was released. The brothers are qualified oenologists who studied at the Wine School in Conegliano. They work to expand the estate's land, modernise grape growing and winemaking, and use environmentally friendly phytosanitary methods.
