About this wine
Vineyard and terroir
Villa Rizzardi is sourced from a strict selection of handpicked grapes grown on 10 ha of the Rizzardi family estate at Negrar di Valpolicella. The clay-sandy soils have a medium limestone content. Vines are 30–36 years old and trained either to double pergola at 1,600 vines per hectare or simple Guyot at 5,000 vines per hectare, on 41B and K5BB rootstocks.
Grapes
The 2020 blend is 51% Corvina, 24% Corvinone, 15% Rondinella and 10% Barbera. Only the ripest, loosest bunches are selected by hand.
Vinification
The wine is made entirely from grapes naturally dried for 3–5 months in small boxes in the estate’s historic drying rooms. All fruit is destemmed and crushed before a one-month alcoholic fermentation in stainless-steel vats at 18–28°C. Malolactic fermentation takes place in barrel.
Ageing
The 2020 matured for 12 months in 225 L oak barrels and 24 months in 25 hL oak barrels, followed by several months in tank to harmonise. The main wine description characterizes the maturation as at least 36 months, predominantly in French oak, with bottling four years after harvest. The 2020 was bottled on 31 October 2024 and received six months of bottle refinement.
Technical data
2020: 16% alcohol, 6.04 g/L total acidity, pH 3.66 and 4.3 g/L residual sugar. Production was approximately 10,000 bottles.
Tasting profile
A complex aromatic combination of spice and dark-berried fruit leads to a rich palate layered with intense fruit. The wine is built for long development in bottle.
Serving and pairing
Serve at 16°C. It can be enjoyed immediately and does not require decanting. Pair with rich beef dishes, roasted or braised meat, game—especially venison—curry-based preparations, sauces with a sweet element, or mature cheeses such as Cimbro, Pecorino vecchio and Pecorino di Pienza.
Vintage notes
Villa Rizzardi is made only in better vintages. The 2020 drinking window is 2024–2032+, while the general ageing potential exceeds ten years.
