A fascinating journey into the past through the Contrà del Tono, now just a memory in the evocative landscape of Valpolicella Classica. Formerly located along the road that climbed from Villa to Quena, this district is still traced on the splendid family map of 1746, forming an indelible mark in the heart of the region.

Serving temperature

14 – 16° C.

Alcohol content

13.5%

Technical data sheet

Production area: Negrar Valley, classic Valpolicella.

Grapes: 1.2 kg of fresh grapes, lightly dried for 20/30 days (Corvina gentile, Corvina grossa, Rondinella, Molinara).

Harvest: By hand, placing the grapes in suitable containers and immediately sending them to be pressed.

Pressing: Softened in a low-temperature horizontal press.

Fermentation: Vinification in steel at a controlled temperature and subsequent light cryomaceration with hand-pressing.

Refinement: One year in steel, followed by 12–18 months in large Slavonian oak barrels, with a return to steel until bottling. At least 12 months in bottle before release.

Organoleptic characteristics

Contrà del Tono presents a persistent, decisive, and lively flavor, reflecting the intrinsic elegance of Valpolicella Classico Superiore. A wine with ruby ​​red highlights and a lovely consistency in the glass. The aromas are beautifully vertical on the nose, with distinct sensations of ripe cherry and berries. Spicy notes of black pepper and cloves complement a pleasant, slightly balsamic sensation of fine herbs, rosemary, and thyme. On the palate, it is particularly elegant, with clean, sinuous tannins. It has a good savory character and a decisive structural freshness. It has a good persistence and a delicately almondy finish.

Pairing

This remarkably elegant wine pairs beautifully with traditional Venetian cured meats and medium-aged cheeses, preferably cow's milk. It also pairs beautifully with first courses of white meat and red sauces. It pairs perfectly with traditional Venetian and Tuscan soups made with grains and legumes such as chickpeas, grass peas, zolferini beans, and borlotti beans.