Folenda Bianco Veronese
Folenda is the name given to the flint stone scattered around the region where the vines which produce this white wine grow. The grapes from which the wine derives are for the most part Trebbiano which flourishes in a unique climate: the morrainic hills to the south of Lake Garda. The result is a rare and subtle mix of flavour and aroma in a wine which evokes the intense, captivating fragrance of exotic fruit such as banana and apricot. Its full body completes a harmonious balance.
Typical Veronese varieties with a majority of Trebbiano.
THE VINEYARD (Geographic location and characteristics)
The vines are situated to the south of Lake Garda and are, on average, more than 30 years old. The hilly, morrainic soil made up of alluvial deposits which are part chalky part sandy gravel, is ideal for these white grape varieties.
THE PLANTING SYSTEM (the method and the density)
Guyot system with approx. 5,000 vines/hectare. Pergola system is used for the Garganega and the local varieties which allows 3500 vinestocks.
HARVESTING (timing and methods)
From mid to end September, the selection is done manually and the grapes are stored in crates.
The grapes are soft-pressed with a few hours of maceration with enzymes which suits the extraction of fragrances from these typical grape varieties. The must is then cleaned and separated. In this way, a perfect balance is achieved between the nose and the flavour: fragrant, full and smooth. The grape-must undergoes controlled temperature fermentation at around 20° C. Once malolactic fermentation has occured, the wine rests in stainless steel with a short refinement in the bottle.
FOLENDA WITH FOOD
Il Folenda is recommended as an accompaniment to starters, entrées and all forms of fish and shellfish dishes. It goes well with almost any full, light meal. It makes an excellent aperitif with savoury canapés and olives. Serve cool.