Averoldi
Farming: Sustainable
Website: www.averoldifrancesco.it
Via Cantrina 1,
25080 Bedizzole BS, Italy
INTRO
Link to full video
Link to full video
BIO
Groppello is the unique autochthonous grape that grows only in this tiny part of the world. In the 1990s, while all the other producers were trying to make a Groppello able to compete with Cabernet Sauvignon, Francesco noticed that the it was more like Pinot noir, so he spent lot of time in Burgundy, learning the best approach to Pinot noir. After many years of experiments, he found out what was best for his groppello: a 8 to 10 days carbonic maceration. Now it is possible to taste the true terroir!
BIO
The Averoldi cellar dates back to the 14th century, nobody remembers which ancestor started to produce wines, but definitely the tradition goes back many centuries. The proof of this is the original ceiling in the barrel cellar. Today Francesco is proudly a one man show, overlooking all the farming and personally taking care of all the vinification, bottling and even sales. Giuseppina, his mother, at the age of 89, straight as a general, takes care of the wine shop and her beautiful roses that are in the garden and in front of all the rows. And hopefully his son Filippo, who is only 18 and very passionate about wine, will join soon.
Groppello is the unique autochthonous grape that grows only in this tiny part of the world. In the 1990s, while all the other producers were trying to make a Groppello able to compete with Cabernet Sauvignon, Francesco noticed that the it was more like Pinot noir, so he spent lot of time in Burgundy, learning the best approach to Pinot noir. After many years of experiments, he found out what was best for his groppello: a 8 to 10 days carbonic maceration. Now it is possible to taste the true terroir!
WINE
Groppello
2019
Riesling
2018
Marzemino
2018
Benaco Rosso IGT
2016
WINE
Groppello
2019
Riesling
2018
Marzemino
2018
Benaco Rosso IGT
2016
The groppello is indigenous and grows only in this area of Italy. It has a thin skin and a carbonic maceration of 8-10 days grants an alive fruity palate and a nice silky finish. Notorious was the name of one of the family’s ancestors.
The Riesling has always been part of the northwest side of Lake Garda. It is fermented and aged in stainless steel. It is released after 24 months from the harvest, when it starts developing its great potential and complexity.
A grape varietal common in the north of Italy, deep color and great structure. Aged only in stainless steel, brings out all its fruitiness.
Mainly Rebo, it represents the potential of time and love. Aged for 36 months in French oak barrels, and then 2 years in the bottle, it can compete with all the other “big” wines, but with a much more exciting price.
Dark red ruby color, plums, cocoa and red fruits on the nose, round and bold on the palate.