The wine vocation of Valtènesi has developed around this ancient vine, the “Groppello di Mocasina”, the only autochthonous vine of Valtenesi It is cultivated in soils which, because of their exposure and microclimate, guarantee optimal ripening of the grapes and require care and attention from the first phases of development on the plant: the bunches, very tight and compact, fear excessive humidity which could be the cause of deterioration. Even the harvesting phase is extremely delicate: only perfectly healthy and ripe bunches can be harvested. Then begins the traditional process of red wine making: the grapes macerate for about 10/12 days. The resulting product remains for about a year in stainless steel tanks before being bottled.
In Valtènesi Groppello is matched with the dish that most of all represents the tradition, the spiedo bresciano, or the classic “snack” with bread and salami strictly local. We also love it to accompany autumn dishes of stewed red meats with polenta and mushrooms; but it will also amaze you on hot summer evenings when paired with a succulent grill.
But the thing we like most is to use it in the preparation of a red onion compote to combine with aged cheeses and that you can taste during our tastings.