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Vigna Seré

Without a doubt this wine represents the jewel in the crown of our winery.  Produced in very limited amounts and on very rare occasions, it constitutes the emblem of the land from where it hails. Recioto, the symbol of Verona, is the wine from which originates this concentration of fruit.

Vigna Seré possesses immense opulence and density, with preeminent hints of plum, black cherry, raspberry, chocolate and coffee. A good level of sharpness supports the refined tannins that with their sweetness and elegance gift the drinker moments of intense emotion.

Unique in its class, the essence of this wine epitomises all the passion and experience that we have developed over the years in our profound devotion towards our work.


SOIL: Situated in the town of Tregnago, at an altitude 350 metres above sea level, the  soil can be distinguished by its particular constitution of clayey limestone matrix.The vineyard faces east-west.
 

HARVEST: From 20th September to 25th October, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required.  The selected grapes are then placed in plastic plateaux and are then left to rest for four months in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
 

BLEND OF GRAPES: 55% Corvina, 15% Rondinella, 20% Croatina, 10% Oseleta. The grapes used in the production of Vigna Seré come from vines which have a minimum age of ten years. It is important to point out that this wine is not produced every year but only when optimal climatic conditions ensure for a truly exceptional yield.
 

PRESSING: Pressing usually occurs in the middle of January after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the months of the drying process.
 

FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.
 

AGING: After the racking process, the Vigna Seré rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barriques to mature for 36 months.
 

BOTTLING: The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 24 months before the final product is ready for sale.

 
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