The grapes to produce the Bianco Veronese IGT Pergolino Cantina Valpatena were hand harvested, destemmed, crushed and chilled on the way to the press with no sulphur dioxide addition. The juice was naturally settled and after racking, cultured yeasts were added to initiate fermentation, which took place at 12-14ºC. These relatively low fermentation temperatures help preserve the fresh fruit character of the grapes.
The vineyards for this wine are located on the hills outside Verona at 100 – 300 metres above sea level. Both Guyot and Pergola training methods are used. These vineyards are owned by the co-operative Valpantena which owns more than 700 hectares of vineyards in the valley. The grapes for this wine are selected from the best site vineyards where the growers had reduced the crop significantly.
Run by Luca Degani since 1995, the Cantina Valpantena is now one of Italy’s best co-operatives, with 700 hectares of vineyard that produce excellent quality fruit. Matt Thomson makes some of the Alpha Zeta wines here and has worked closely with them since 1999.