Serve at 8–10 °C with shellfish, prawns, pasta dishes, or medium-aged cow’s and goat’s cheeses.
The actual product may vary from the images shown on the website.
White dry
The grapes used for this wine come from old vines over 40 years of age. Fermentation of the carefully selected, destemmed grapes takes place in 15–20 hl oak vats. After fermentation is complete, the wine is further aged for 10 months in oak barrels.
The aroma is dominated by notes of golden apples, peaches, and ripe tropical fruit, complemented by hints of lavender and medicinal herbs. On the palate, it offers flavours of ripe apples and light stone fruit, with a nutty, mineral finish.
Serve at 8–10 °C with shellfish, prawns, pasta dishes, or medium-aged cow’s and goat’s cheeses.
Ripe fruit on the nose, ranging from pineapple to gooseberry and a hint of snowberry. Medium-bodied with a gentle honeyed edge vying with stony minerals that color the finish. A sturdy Monte Grande. From organically grown grapes. Drink now. Screw cap.
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.
