Dal Moro, Garganega

Dal Moro wines originate in Valpolicella, a land that boasts a centuries-old winemaking tradition. From the Latin Vallis polis cellae, meaning "valley of many cellars", this town in the province of Verona is today one of the most renowned nationally and internationally for its quality red wines, first of all the Amarone della Valpolicella , but also the Recioto della Valpolicella and the Valpolicella Ripasso . It is precisely here that Tiberio Dal Moro began to cultivate Corvina grapes and other native vines in the 1950s, from which he obtained his most important red wine, Amarone Valpolicella DOCG Dal Moro. Other specialties of the Dal Moro winery, all available on Vino.com, are Valpolicella Ripasso, a red with a soft and velvety body and native white wines, such as Lugana Dal Moro.

Dal Moro Red Wine

Dal Moro red wine comes from the most suitable areas of Valpolicella and Lake Garda, where mainly black berried grapes of the Corvina , Corvinone and Rondinella vines are grown. These vines are the basis of a range of wines ranging from Amarone della Valpolicella DOCG Dal Moro, obtained with grapes harvested before full ripeness and left to dry to develop an unmistakable aroma, to Valpolicella Ripasso, so called because after the first fermentation the Valpolicella base wine is "passed over" on the pomace of Amarone. Verona Rosso Dal Moro, on the other hand, comes from a blend of Merlot and Syrah grapes harvested in mid-September, once fully ripe, and partially dried Corvina grapes, harvested in October.

What are the characteristics of Amarone Dal Moro?

Amarone della Valpolicella, one of the most popular reds in Italy, was born in 1936, from a forgotten Recioto barrel, the contents of which had continued fermentation until it became almost dry. The cellarman who tasted it for the first time decided to give it the name of Amarone. Today, the Dal Moro winery produces its Amarone della Valpolicella in Negrar, the production area of the Valpolicella appellation, at an altitude of 150-450 meters above sea level. Its Corvina Veronese, Corvinone and Rondinella grapes dry in the loft for 120 days, before being subjected to alcoholic fermentation and aging in wood. The wine obtained is a dense and compact garnet red, which opens on the nose with a persistent scent of ether and ripe red fruit and closes with notes of black cherry and dried plum. It is a wine with great body and structure, soft and pleasant, which goes well with all grilled red meats, braised meats and aged cheeses.

What is Lugana Dal Moro characterized by?

The Lugana DOC of the Dal Moro winery is a white wine obtained from the vineyards located on the border between Veneto and Lombardy. More precisely, it was born in the municipalities of Peschiera del Garda, Desenzano and Sirmione, located along the southern shore of Lake Garda, where thanks to a mild climate and the influences of the winds that come from the lake, the Trebbiano di Lugana grapes are able to reach perfect ripeness. The resulting wine is an elegant and fresh white, with a floral aroma, which turns towards fruit and freshly cut hay. In the mouth it is sapid and satisfying, with a mineral aftertaste. Perfect for aperitifs, the Lugana DOC Dal Moro also accompanies fish dishes.

How was the Ripasso of the Dal Moro winery born?

Valpolicella Ripasso Dal Moro was born in the heart of Valpolicella, on clayey and calcareous soils, located at an altitude of 250-450 meters above sea level. It is a blend of Corvina Veronese, Corvinone and Rondinella grapes, hand-picked and fermented. Subsequently, the must is left to macerate on the marc of the Amarone Dal Moro to acquire its aromas. The winemaking process ends with the refinement. The Ripasso from the Dal Moro winery stands out for its intense ruby red color and complex aroma, with vinous and red fruit scents, accompanied by spicy notes. In the mouth it is harmonious, velvety, fresh and with a balanced tannic texture. Ideal in combination with traditional Veronese dishes and aged cheeses.

Garganega is the most common white grape variety in the Verona area. It is an ancient grape present for centuries in the territory of the hills north-east of Verona. It found its land of choice above all in the area of Soave and Monteforte d'Alpone, on soils of ancient volcanic origin. Black lands, consisting mainly of basalts, mixed with tuffs and calcareous extrusions, the result of submarine magmatic eruptions. A very fine terroir, which manages to convey structure and notes of particular finesse and flavor to the Garganega. The vine's preference for volcanic soils is confirmed by the excellent results obtained in Gambellara, on the hills near the Lessini Mountains.

Garganega is a very productive plant and is usually bred according to the ancient use of the Veronese pergola. A system that after a period of abandonment in favor of the guyot, has been re-evaluated for its ability to better protect the grapes from the sun, maintaining a greater balance between sugars and acidity.

The wine has a straw yellow color with golden reflections. The nose opens with notes of white flowers, ripe fruit and final with a characteristic almond note. It is a harmonious wine, which lends itself to ageings in steel and wood and shows a great propensity for aging, with the development of interesting tertiary aromas. It is a grape that also lends itself to over-ripening in the vineyard to make late harvests or to be stored to dry in the loft for the subsequent production of sweet wines, such as the famous Recioto di Soave and Gambellara