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Alpha Zeta Corvina

Sustainable farming practices. Hand-harvested. De-stemmed and crushed and pumped to stainless steel tanks. 25% of the juice was drained from the tank to increase the skin to juice ratio. Left in contact with the skins for 7 days and fermentation took place at up to 30 degrees Celsius. Malolactic fermentation in large oak. Maturated in large oak for 6 months prior to bottling.

Alpha Zeta was conceived in 1999 by David Gleave, MW. Working with star New Zealand winemaker, Matt Thomson, David set out to work intently with small, family-owned growers, not large enough to set up their own estates. This is in contrast to standard practice for the region, which is to buy bulk wine. The result is access to super high-quality fruit, the most important ingredient for a super high-quality wine, at extremely reasonable prices. Why the name? Because the wines cover a range of styles and varieties that exist in the area, from a dry, white Soave, to lively, young, Valpolicella, all the way through to a rich, brooding Amarone.

Winemaker: Matt Thomson
Country: Italy
Region: Valpolicella, Veneto
Type: Red
Variety: Corvinone
Farming: Sustainable
Production: 24,000 bottles
Soil: Chalk and clay