Pietro Clementi, Valpolicella Classico, Veneto, Italy 2025 lowalcohol sourced from Chehalem Mountain

sourced from Chehalem Mountain

Respect for nature and its rhythms is essential to them

The winemakers’ method of fertilization is based on compost

The fruit from these younger vines is united in the Télégramme bottling

Maceration lasts around 14 days for this bottling

Pietro Clementi, Valpolicella Classico, Veneto, Italy 2025 lowalcohol sourced from Chehalem Mountain65% Corvina, 30% Rondinella, 5% Molinara and Osoleta A co fermented field blend representing the entirety of Clementis vineyards, the Valpolicella Classico is fermented via indigenous yeasts in stainless steel, and later bottled after a relatively brief passage in steel. This regimen emphasizes the brisk, red fruited, gluggable qualities of wines from this high altitude sub Alpine zone. In 1969, Pietro Clementi, the then mayor of Marano, purchased the