Working the black volcanic soils of Monteforte d’Alpone, Prà produces some of the most interesting expressions of the Garganega variety, defined by their finesse, elegance, and distinctive volcanic minerality. This grape, with its golden bunches, has covered the black hillsides of the region forever; they are the part of the tradition of winemaking here. To preserve the tradition of the region, Trebbiano di Soave is also co-planted. All of his white wines are made from vines with an average age of 30 to 60 years.
In Valpolicella, in Mezzane and Tregnano, he works with high elevation vineyards at 450 meters on sites rich in limestone. There, he elevates the region’s particular terroir, specifically the tipicity of the cru Morandina, with its heightened mineral, balsamic, and spicy notes, by bringing a white winemaker’s approach to his Valpolicella and Amarone wines. His Amarone della Valpolicella DOCG, a compelling blend of power and finesse with ripe fruit and high-toned aromatics, is made with the traditional varieties of Corvina, Corvinone, Rondinella, Osetela, and others, all first selection dried on racks for two months before destemming, pressing, and vinification. The wines are racked and returned, followed by two years aging in tonneaux and barriques, and a further year in 20hl Allier oak casks once blended. The Valpolicella Ripasso DOC “Morandina” shows plush berry fruits alongside its freshness and lifted aromas. Made from the juice which macerated for five days with the concentrated skins from the Amarone press, the Ripasso spends 12 months in Allier oak casks before release.