Italy’s Veneto region has the benefit of having several fine-wine producing regions, all of which are distinct thanks to their geography and topology. From the Alto Adige in the Northwest, to the high-altitude hilly central region, to the Northeast where Prosecco is made, the Veneto makes some outstanding wines.
Vinotas Selections is thrilled to be able to offer our customers some of the best wines that can be found in the area.
West of Venice, the Euganean Hills rise to heights of over 600 meters. On their flanks, vineyards are planted in terraced rows, tightly bunched to take advantage of the weather and the soil. And here is where Filippo Voltazza runs his small family vineyard, lovingly tending the land and making gorgeous wines.
When I first tasted the Monteversa Versacinto, I was shocked at it’s bright fruit, herbal notes, and loads of minerality, everything dancing beautifully on a full-bodied frame. The nose was enticing, the palate lovely, basically everything was going on with this wine. I immediately contacted him, asking him what crazy grapes might be in this great wine? “Cabernet Sauvignon, Cabernet Franc, and Merlot” was his answer. Dumbfounded, I asked why he hadn’t used indigenous grapes. His response? “What do you mean? They’ve been here since Napoleon came through 200 years ago.” OK, well, game set match.
Filippo’s family used to sell off their grapes to other local wineries, to be used in those domaine’s finest bottling. In 2006 Filippo took back their grapes and began making his own wine from his lovely soils. With 17 hectares planted to vine facing in all 4 directions to maximize his exposure, he’s got his work cut out for him. The 20 year old vines are densely planted to 4000 per hectare, on chalky-clay volcanic soils (scaglia rossa- red flake rocks). This allows for a pure expression of the site.
The lands are treated Organically, and everything is hand-harvested when it’s time. Wild yeasts go to work, and the wine is fermented in cement tanks. Ageing is in cement as well, which emphasizes the more mineral aspect of the wine. There’s no fining and no filtering before bottling either. This is very minimal interventionist winemaking at it’s best.