Since 1956, the Aldegheri family has been working in the heart of Valpolicella, driven by passion, dedication, and a continuous commitment to refining the winemaking craft that has made this territory renowned worldwide. Each family member contributes through a distinct role: Lorenzo oversees viticulture and vinification, Adriano manages administration and the development of innovative production systems, while their cousin Vincenzo leads the commercial activities and public relations. The second generation also plays a vital part, bringing fresh perspectives and modern expertise. The family spirit of the Aldegheri estate, combined with a perfect balance of technology, respect for nature, meticulous grape selection, and constant improvement of winemaking techniques, has enabled the creation of wines that embody the soul of the land and offer moments of genuine pleasure.

PietrAmara is an IGT from the Veneto region that is produced exclusively from hillside vineyards, the best bunches of which are left to dry in the fruttaio after the harvest. Before being poured, it is matured in oak barrels and then bottled in underground cellars.

Winemaking

Harvest (timing and methods): At the beginning of October after a slight overripening of the grapes. The harvest is done manually by careful selection of the best grapes to be put aside for “appassimento” or air-drying. After careful drying, in early February the grapes are destemmed and softly crushed; the must and marc ferment for a long time. Then, after some racking, the wine is transferred into special large oak barrels for ageing, which lasts over 3 years. This is followed by further ageing in the bottle for 6-8 months.

Food pairing

Robust, full, warm, the bouquet is reminiscent of sour cherries in spirit, liquorice, leather and tobacco, with appropriate tertiary notes, never excessively intrusive. Excellent with roasts and game, it is ideal with overripe and/or spicy cheeses and has no equal when sipped between happy conversations at the end of a meal. We recommend uncorking a few hours beforehand or “oxygenating” properly with a decanter. Serving temperature: 18-20°C.