Contrada Palui (Valpolicella, VENETO)
Hilltop Valpolicella from Clay Amphorae.
Originally from Alto Adige, Hannes Pichler moved to Valpolicella a decade ago to farm a 3-hectare abandoned cow pasture on top of a hill east of Negrar, at between 500-550 meters, the highest elevation of the DOC.
With an outsider’s fresh approach, Hannes planted a selection of Corvina, Rondinella, and Corvinone, specifically avoiding the Bordelaise varieties that he says almost everyone in the region uses today. Blessed with a unique terroir that has a mix of white limestone, black basalt, and sharp flint, Hannes planted onto hay meadows in their natural state and is deeply passionate about organic farming.
Sourcing two kinds of clay amphora to raise his wines in, some made of red clay without the iron removed, and others of white clay without iron, Using half the amount of SO2 allowed in organic wine, Hannes still his immaculate cellar is crammed with a mix of older demi-muids and oval barrels. His tiny production pursues two distinct styles, one using dried grapes, and one without. Both are a radical departure from any Valpolicella I had ever tasted (clocking in at between 11.5% and 13.5% alcohol) but both utterly delicious, aromatic, and refreshing.
2018 Amarone della Valpolicella (pdf tech sheet)
2022 Valpolicella “graspo alto” (pdf tech sheet)
2021 Valpolicella “graspo alto” (Veronese dialect for grape) (pdf tech sheet)
A delicate expression of traditional Veronese varieties from the three terroirs, and made with only fresh grapes to highlight the windy exposure of Hannes’ hilltop vineyard. Aged for 5 months in clay amphorae. Only 60 cases imported.
2020 Valpolicella Superiore “campo selce” (pdf tech sheet)
2019 Valpolicella Superiore “campo selce” (pdf tech sheet)
Reflecting the unique flint terroir of Contrada Palui, this Superiore is made from grapes dried for 3-4 weeks on straw mats, causing a loss of 15-20% in juice before processing. Aged for 12 months in a mix of clay amphorae and larger wooden casks, it then sees another 12-18 months in the bottle before release. Only 20 cases imported.