About this wine
Vineyard and terroir
The grapes grow in the classic area of the Soave region, in vineyards with soils rich in tuff deposits.
Vinification
The grapes are harvested by hand, with only healthy, ripe bunches selected. They undergo gentle pressing and cold maceration, followed by fermentation at a controlled 18–20 °C for 20 days. Part of the must undergoes malolactic fermentation to preserve aromatic freshness.
Ageing
The wine rests on its lees with bâtonnage twice a week.
Label / history
The name “Tufaie” refers to the tuff-rich soils of the vineyards. Abele Bolla founded the winery in Veneto in 1883. Its wines received a gold medal at a competition in Bologna in 1909. Brown-Forman acquired a 40% stake in the late 1960s and began selling the winery’s wines in the United States.
