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This is a selection of Alfonso’s best fruit that spends a fortnight on skins, before resting on lees in concrete for ten months. This is dark, earthy and spiced, with a little tannin and plenty of black fruits.
Alfonso Soranzo makes wines from vineyards surrounding his home and cantina in the tiny hamlet of Zovon di Vò in the beautiful hills of the Colli Euganei.
Like many great vineyards in the Veneto, this was previously an area of significant volcanic activity and the fossilised soils that remain are perfect for growing its native grapes.
Cabernet Franc is a variety that has thrived on these hills since Napoleon’s times.