'Balt' offers a modern take on how a Valpolicella Ripasso can be made. This well-loved style involves incorporating the leftover skins from Amarone into a classic Valpolicella. Adalia’s tiny parcel of Valpolicella is picked in a sunny, windy corner of the Val di Mezzane. It yields healthy, ripe fruit that translates to compelling, characterful wines.
The tannins are beautifully soft, and the spicy mid-palate softens out to an elegant, smooth wine. Ripasso with a kick of spice and freshness, which compliments the intensity from the Amarone skins perfectly.
Azienda Adalia is located in the Val di Mezzane sub-zone, a fertile hilly landscape east of Verona with an ancient history of agriculture that is fast gaining recognition for the quality of its wines. It is the second property of Marinella Camerani, who also owns the nearby Corte Sant’Alda, and her daughter Alda has now taken charge of the day to day running of the winery.
The estate farms organically and promotes biodiversity by planting olive and cherry trees, as well as leaving fallow areas between their vineyards which provide habitats for the wildlife that helps fight off pests and diseases.
Adalia is a reference to Adalia Bipunctuata, a two dotted ladybird very common in their vineyards, and particularly efficient at keeping aphids at bay. Their food-friendly wines: an unoaked Soave, a Valpolicella and a Ripasso, are all made using natural yeast ferments and mostly ageing in stainless steel and emphasise elegance overpower.