Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
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Profasio Valpolicella Superiore

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Profasio Valpolicella Superiore

Wines

The focus of this wine is to produce a quality that is of a piece with Amarone. Vertical, with ripe strawberry and maquis, and proud of its herbal and balsamic aromas. Spicy and intense, but also elegant and austere.

Appellation: Valpolicella Superiore DOC

Type: Red, dry.

Blend: 65% Corvina, 20% Corvinone, 15% Rondinella, 5% Cabernet Sauvignon.

Certified Organic

Wine Details:

Tasting Notes:
Color: Deep ruby red
Bouquet: Notes of black pepper, fresh cherry, blackberries, red currant, with hints of balsamic (mint, rosemary), maquis*, and a touch of ripe strawberry.
Taste: Rich red fruit, herbs and spice. The finish is long and juicy with a good balance between fruity and savory notes..
Alcohol: 13%
Serving Temperature: Chilled 16/18° C (60°/64° F)
Pairing: Braised pork or beef, pepper-beef filet, game dishes Traditional roast turkey (stuffed). International cuisine suggestions: Indian tandoori and Chinese-style duck breast.
*Thick scrubby evergreen underbrush of Mediterranean shores

Vinyard Notes:
Location: Massimago estate.
Soil type: Mezzane di Sotto – Marly/clay soil.
Altitude: 100–350 meters (330-1,200 feet) a.s.l.
Exposure: South-West.
Density: 5,000 plants/hectare.
Training System: Espalier with Guyot pruning.
The forest and natural valleys that surround the vineyards of our estate allow us to cultivate organically without drift effects.

Winemaking Notes:
Harvest: Resulting from our experience and research we’ve identified 13 different parcels of terrain that, are harvested from mid-September to mid-October.
Vinification: The grapes are harvested by hand into trays and dried for 1 month in our Fruttaio (drying barn). The harvest from each of our various plots are vinified separately in order to optimize the final results. After the grape crushing starts a cold maceration for 4 days. Then the alcoholic fermentation can begin.
Aging: 5-months in stainless steel vats, then in wooden casks for 12 months. The wine is held for 12 months in the bottle before release.