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Red dry
Galia ir elegancija - vyno savybės, kurios atsispindi etiketėje. Vynmedžiai auga Pleistoceno eros( paskutinio ledynmečio) sąnašiame dirvožemyje 450mvjl, vynuogyno ekspozicija - pietryčiai. Vynuogės 2 mėn. vytinamos, fermentacija ir malolaktinė fermentacija vyko 15 dienų nerūdijančio plieno talpose. Vėliau vynas 2 metus brandinamas didelėse ąžuolo talpose ir standartinėse ąžuolo statinėse, dar vienus metus vynas brandinamas 20hl Atelier ąžuolo statinėse ir metus laikomas butelyje.
Tiekti 16–18 °C prie žvėrienos troškinių, stipriai prieskoniais pagardintos jautienos, kietųjų sūrių, ypatingai "Parmigiano Reggiano".
Graziano Prà, who has led Azienda Agricola di Graziano Prà since 1980, continues the long-standing winemaking traditions of his family, passed down from his father and grandfather. He has devoted his life to viticulture in the village of Monteforte d’Alpone, an area renowned for its volcanic soils in the Soave Classico DOC zone of the Veneto region.
Grapes and Philosophy
Graziano Prà’s principal grape variety is Garganega, from which he produces some of Italy’s most distinctive and authentic white wines. His philosophy is rooted in expressing the natural character of the grapes and the uniqueness of the terroir.
In the vineyards, he pays meticulous attention to each vine, while in the cellar he strives to preserve maximum fruit purity, freshness, and minerality — qualities that clearly define the style of his wines.
Ecological Approach
Graziano Prà has also taken on the challenge of cultivating the La Morandina vineyard in the Mezzane Valley of Valpolicella. Managed according to ecological principles, this site yields intense and characterful red wines. His goal is to produce sustainable, environmentally responsible wines while maintaining a natural balance between soil, vine, and human intervention.
