Ca’ Fiui is a hillside place known since Antiquity where, amidst vines and olive trees, Corte Sant’Alda has set up its cellar. Sunny, well-exposed vineyards produce well-ripened grapes ensuring body and and equilibrium for this impressive Valpolicella.
Corvina Grossa, Corvina Veronese, Rondinella and Molinara are the main varieties; variable quantities of other
native red grapes are also used, such as Croatina and Rossara
Production comes from four young vineyards – 9 Tomasotti Vineyard, 10 Bianchini Vineyard, 13 Rossetti vineyard and Cavallero (1) – for an overall area of 4,8 hectares.
All the vines are grown using the simple guyot system with a density of 6400/9300 plants/hectare; the average gradient is 8%.
All our grapes have organic certification and in recent years the vineyards have been managed on the basis of bio-dynamic agriculture principles.
The harvest, in keeping with tradition, is performed entirely by hand in early October.
Fermentation takes place in oak vats and is spontaneous (native yeasts); rack and return, manual wine-crushing, malolactic fermentation and retention of this wine in fermentation vats for at least six months all ensure excellent complexity where spices and austerity prevail over fruit.