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.

Sengiarossa Rosso Veronese IGT was created from the desire to craft a unique wine from old grape varieties — a wine capable of delivering new sensations. This was achieved through careful work on grape quality, harvest timing, and vinification techniques. The bouquet is complex, dominated by wild berries, while the palate is full‑bodied, robust and perfectly harmonious.

Winemaking

After harvest, grapes are crushed and destemmed. Fermentation takes place under temperature control (22–24 °C) for about 15 days. This is followed by racking and clarification in stainless‑steel tanks, then ageing in large oak casks for over a year. The wine is finally refined in bottle for several months.

Food pairing

Ideal with red meat, grilled dishes, stews and well‑aged but not overly spicy cheeses.

Serving temperature: 18–20 °C