Monticelli Rosso - Il Roccolo di Monticelli

Monticelli Rosso - Il Roccolo di Monticelli

Monticelli Rosso by Roncolo di Monticelli is a wine resulting from a blend of several grape varieties. The grapes are harvested manually and, in the cellar, are pressed and de-stemmed. Fermentation is spontaneous with only indigenous yeasts. Refine for 9 months in steel. It is bottled without filtration. A wine that stands out for its freshness and spicy notes.

Service

It is recommended to serve it at a temperature of 16/18° in tulip glasses. It should be poured paying attention to the slight deposit on the bottom of the bottle.Wine to drink immediately but if left in the cellar a few years can give great emotions.

Pairings

Try it with soups, first courses of vegetables, second courses of meat, semi-seasoned cheeses, typical cured meats such as coppa, pancetta, salami.

Winery: Roccolo di Monticelli

The Roccolo di Monticelli is located in Lavagno, a few kilometers east from Verona. The name is inspired by the old tower for observation and hunting birds, called precisely roccolo, located near the winery. The company is led by Silvia Tezza, who finished her agrarian studies in 2015 and decided to invest her future in the vineyard. He recovers an old land and helped by the advice of his uncle Maurizio, restaurateur and lover of natural wines, and Giulio Armani of Denavolo, a friend of Maurizio, begins his adventure. Silvia believes that the winemakers are the custodians of the earth, and their task is to understand and enhance the vocation of the territory, without ever exploiting it. Silvia admires her vineyard and cultivates it with enthusiasm and respect, having respect for the soil, biodiversity and its old vines that date back to the 60s and which grow on calcareous and rocky soils, which give elegant wines, rich in structure and minerality . In the vineyard there are only indigenous varieties of the area, namely Garganega and Trebbiano di Soave and Corvina, which was planted in 2017. In the cellar we try to bring only healthy grapes so as to intervene as little as possible during the vinification, avoiding intervention with invasive manipulations or additions of external products. This allows the production of wines that express their characteristics and their structure unaltered. Two wines produced for now: a refermented wine and a still wine.