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.

The grapes are coppery in colour, while the wine offers itself to the consumer with a brilliant straw yellow colour. This makes ‘white’ vinification indispensable, and so it is essential to seek out the ideal moment for harvesting and caring for the grapes so as to be able to capture all their aromas of hay and toasted almonds. In the mouth, it expresses itself at its best by expanding the aromas and presenting a full, clean and harmonious taste.

Winemaking

On arrival at the winery, the grapes are immediately sent for vinification according to the rules of hyper-oxidation. Roller crushing is carried out and the skins are immediately separated from the flower must, so as not to transmit the coppery colour while maintaining the aromas and varietal typicality. This results in perfect harmony between olfactory and gustatory perceptions. Controlled fermentation takes place (around 16 °C). This is followed by a period in stainless steel on the fine lees until the fermentation aromas are removed. After a short soak in the bottle, the wine is ready for serving.

Food pairing

It excels with starters, first and second courses of fine fish or white meat; excellent as an aperitif.

Serving temperature 10-12°C.