Muni Rosso Veneto 2018
A fresh red that grows in fruit intensity. This naturally made merlot needs a little time to let the fruits build on the initial hints of earth, but more herbs and spice that develop as the wine opens. Taste is fresh, with lighter-bodied red and blue fruits and herbs. Ends with persistent tannin and acidity. 12.5% alc. Best with all sorts of meals with some red meats.
Daniele born restaurateur. First as a chef, then moves on the front line and start taking care of the ‘floor’ and the cellar. Quickly became more and more focus on the wine scene and during this time, he happens taste a wine from Angiolino Maule (president of VinNatur). He gets so impressed by the unique characters and expressions of the wine, that he decide to visit him and learn more about his simply way of making wine. He choose to rent his vineyards from the ‘Muni’ district, where his grandfather was born, who first made wine in the family. He wants to maintain the link with his land and his own roots. He makes wine at Maule’s till 2009 and only in 2010 the first vintage was made in his cellar.
Daniele now cultivates 7 hectares of vines in San Giovanni Ilarione, in the province of Verona. Precisely at the foot of Lessinia region in the Alpone Valley, not too far from the hills of Soave, between 300 and 500 meters above sea level. The valley is exposed from north to south and the two sides are extremely different, one has volcanic soil, the other clay-limestone. This last soil allows better vigour and conditions for a grape variety called Durella, which is only found in this area (Durella comes originally from Duracina, which from the Latin ‘durus acinus’ translated = hard grape, due to the consistency of the peel. Others refer to the harsh, "hard" taste of wines, due is high acidity). The vineyards are surrounded by woods, lashed by the wind, with good inclinations. Every organisms in the vineyard is left to grow and live spontaneously. Among the rows mint is grown in summer leaving space to cereals, plantain, shamrock, alfalfa and peas in the coolest months. Pruning is generally late, between February-March, trying to limit the entry of pathogens into the wood and avoid to make the plants ‘cry’.
