Azienda Agricola Novaia
In the valley of Marano, Marcello Vaona is leading his 4th generation family estate into the future. He's introduced organic viticulture in 2011 and had the estate certified in 2014. In the higher altitude reaches of the region (250-400m), the soils are a mixture of calcareous clay as well as volcanic. Part of Marcello's plan is to return to tradition by training new plantings using pergolas. This allows for greater air movement in the vines, more shading of the bunches if necessary to slow ripening, and, as an added bonus, puts the grapes out of reach of hungry wild boars. The result is a reduced use of sulfur and copper, greater vibrancy in the wines, and all harvesting is manual. No irrigation is employed.
In the cellar, Marcello ferments with native yeasts in stainless steal and large oak vats. His goal is to maintain the freshness true to the high altitude origins of his wines, even in the Ripasso and Amarone. Marcello is experimenting with concrete tanks for aging in addition to his collection of large botti and tonnaux. New oak is a rarity in the winery. Sulfur is always kept to a minimum in the winemaking (stay tuned for a no sulfur Valpolicella Cuveé), and no other additions are used.
www.novaia.it
In the cellar, Marcello ferments with native yeasts in stainless steal and large oak vats. His goal is to maintain the freshness true to the high altitude origins of his wines, even in the Ripasso and Amarone. Marcello is experimenting with concrete tanks for aging in addition to his collection of large botti and tonnaux. New oak is a rarity in the winery. Sulfur is always kept to a minimum in the winemaking (stay tuned for a no sulfur Valpolicella Cuveé), and no other additions are used.
www.novaia.it
Valpolicella Classico
A classic blend of Corvina, Corvinone, and Rondinella from two vineyards, one with 40 year old vines trained in pergolas and one with 15 year old vines trained in guyot between 250-400m in altitude. Hand harvested in late September, destemmed, and fermented in a combination of stainless steel and oak vats with native yeasts. Maceration for up to 8 days with pumpovers and rack and return. Aging 10 months in stainless steel on the lees.
A classic blend of Corvina, Corvinone, and Rondinella from two vineyards, one with 40 year old vines trained in pergolas and one with 15 year old vines trained in guyot between 250-400m in altitude. Hand harvested in late September, destemmed, and fermented in a combination of stainless steel and oak vats with native yeasts. Maceration for up to 8 days with pumpovers and rack and return. Aging 10 months in stainless steel on the lees.
Valpolicella Ripasso Classico Superiore
A classic blend of Corvina, Corvinone, and Rondinella from two vineyards, one with 40 year old vines trained in pergolas and one with 15 year old vines trained in guyot between 250-400m in altitude. Hand harvested in late September, destemmed, and fermented in oak vats with native yeasts. In January, the wine undergoes a second fermentation on the must of Recioto and Amarone. The wine then ages in wood barrels for up to 12 months.
A classic blend of Corvina, Corvinone, and Rondinella from two vineyards, one with 40 year old vines trained in pergolas and one with 15 year old vines trained in guyot between 250-400m in altitude. Hand harvested in late September, destemmed, and fermented in oak vats with native yeasts. In January, the wine undergoes a second fermentation on the must of Recioto and Amarone. The wine then ages in wood barrels for up to 12 months.
Amarone della Valpolicella Classico 'Corte Vaona'
A special selection of the highest quality Corvina, Corvinone, Rondinella, and other local varieties grown on calcareous soils between 250-400m. Grapes are dried naturally at higher altitude 'fruttaio' for about 100 days. Grapes are destemmed with fermentation and maceration of 30 days in oak vats. The wine ages for 2 years in large oak barrels with further aging for 8 months in bottle before release.
A special selection of the highest quality Corvina, Corvinone, Rondinella, and other local varieties grown on calcareous soils between 250-400m. Grapes are dried naturally at higher altitude 'fruttaio' for about 100 days. Grapes are destemmed with fermentation and maceration of 30 days in oak vats. The wine ages for 2 years in large oak barrels with further aging for 8 months in bottle before release.