Back in the late 19th century, Pietro Sartori’s trattoria was a bustling venue where Veronese merchants and industrialists would meet, do business, eat and, of course, drink. As a result of these comings and goings, Pietro needed to maintain ample supply of good Rosso Veronese, which led him to buying a vineyard in Negrar in 1898. It was here that the Sartori story began. Stretching the boundaries of Veronese wine, without sacrificing the grapes and local winemaking styles, these are bespoke wines for today’s market. This comes as no surprise, coming from a producer whose name is linked to the Italian word for ‘tailor.’
A portion of the grapes are carefully harvested in the vineyard and placed in small boxes for partially drying up till early November. The rest of the grapes have a normal Vinification. Its fermentation lasts 10 days, after which the wine undergoes a malolactic fermentation. The maturation of the wine is in big oak barrels for several months to be finally filled afterwards and refined in bottles. This allows the wine to develop a delicate fruity sensation.
Vivid garnet red, intense and persistent bouquet of red fruits and spices. On the palate the wine is full bodied, round, pleasing, slightly dry and velvety, with a harmonious soft-textured body