The overwhelming passion for the world of wine is capable of overturning and changing the paths of life of every enthusiast. This is what happened to Laura Albertini, a young graduate in Accounting with a beating heart for agriculture and viticulture. Laura produced her first wine at the age of 25, in 2005, with the help of her husband Cristiano, in a garage made available by her father-in-law in Torbe di Negrar. Since then, the emotions have become uncontrollable for this young woman, who feels the call of the earth more and more urgent: although she knows little or nothing about wine, thanks to her irrepressible passion she manages to involve the people around her in the project of giving life to a real winery.
With great efforts and sacrifices, in 2010 construction began on the winery of the company, called Terre di Pietra, choosing as its headquarters the hamlet of Marcellise, in the municipality of San Martino Buon Albergo, east of the city of Verona.
A little less than five hectares of land in total, divided between the classic area of Torbe di Negrar and the enlarged area of Marcellise, led and cared for by the historic Veronese winemaker Flavio Peroni, according to the philosophy imposed by Laura, so you only need to interpret what naturally offers the land, intervening as little as possible both in the vineyard and in the cellar.
The wines are fermented naturally, without the use of any corrective of chemical origin, with the exception of the sporadic use of sulphur dioxide and the filtering operations. Five labels are produced in all: a Veronese Bianco, a Valpolicella Classico, two Valpolicella Superiori and, finally, an Amarone, created however only in the best vintages, when the quality of the grapes is able to reflect the standard that the company expects from this renowned Italian red wine.
Great craftsmanship lies at the base of the ambitious Terre di Pietra project, where patience and love for one's own territory are essential elements for the success of strongly identifying and expressive wines.
Vineyards located at 450 and 30 meters. asl with east, south east exposure
The grapes are left to dry for four months on wooden tables, to then vinify and refine, for 48 months in 5 hl oak tonneaux.
Very intense ruby red colour, dark and not very penetrable. The nose is varied, and the aromas that are perceived evolve continuously after the bottle is uncorked. At first there are notes of ripe red fruit and spices, which then turn towards herbaceous and floral. In the mouth it is persistent, very silky on the palate, with a not too high sugar residue that helps to make the flavour of the overripe berries shine.
One of the greatest Italian red wines, which therefore needs dishes at its height. Perfect with red meats and game, as well as with aged cheeses, it is recommended to try it with baked duck.
Very intense ruby "€¹"€¹red colour, dark and not very penetrable. The nose is varied, and the aromas that are felt evolve continuously after the bottle has been uncorked. At first there are notes of ripe red fruit and spices, which then turn towards herbaceous and floral. In the mouth it is persistent, very silky on the palate, with a not too high sugar residue which contributes to making the flavour of overripe grapes protagonist. Closes with an important ending.