Villa San Carlo

Villa San Carlo is situated east of the city of Verona, on a Western facing hillside of the ancient village of Montorio. Gianni "Babbo" Pavesi farms 20 hectares with 1/3 planted to vines. The terraced vineyards are at altitudes that start from 100 meters and rise to 270 meters above sea level. The property is planted with olive groves and is surrounded by woodlands, creating superb biodiversity. They take a traditional and natural approach to vinification. The grapes are hand harvested at optimal ripeness and air dried on special racks in their drying chambers. This is family run estate continues to be one of the sources of fruit for Dal Forno and only recently started producing their own wine. 2009 was their inaugaral vintage.

Valpolicella

Valpolicella Villa San Carlo is made using the traditional vinification process, which involves maceration of the grapes with their skins in steel tanks and then fining in second passage barrels. The wine is produced using native ferments, without additions, unfiltered, with minimal sulfur added.

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Price: Fl $156, 3cs $144, 5cs $136
 
Valpolicella Ripasso

The Valpolicella Ripasso is produced exclusively from fruit grown on their southwest facing vineyards on the Verona Hills. The fruit goes through a second fermentation over Amarone lees and is then aged in seasoned French oak. The resulting wines are produced with native ferments, no additions and minimal sulfur. Corvina, Corvinone, Rondinella, and a few mystery grapes. Organic viticulture.

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Amarone della Valpolicella

45% Corvina, 35% Corvinone, 10% Rondinella, 10% mystery grapes harvested on their terraced vineyards. The grapes are dried in the estate's special drying chambers. Fermentation lasts 30 days with frequent pump overs. The resulting wine is aged for a minimum of 24 months in oak. The wine is bottled with minimal sulfur and aged an additional 12 months in the bottle before being released.

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Price: $480 net
 
Amarone della Valpolicella Riserva
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