COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Corvina, Corvinone, Rondinella, Molinara
PRODUCER
Azienda Agricola Adalia
REGION
Veneto
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
Adalia is the contemporary sister estate of the legendary Corte Sant’Alda, established in 2009 by Marinella Camerani and managed alongside her daughters Federica and Alda. Named after the Adalia bipunctata, a two-spotted ladybird that acts as a natural predator of vineyard pests, the estate is a beacon of biodynamic farming in the Val di Mezzane. Marinella, named Gambero Rosso's Winemaker of the Year in 2024, focuses on crafting a fresher, more vibrant, and highly accessible style of Valpolicella. The name 'Balt' translates to 'wood' or 'forest' in the ancient Cimbrian language, celebrating the dense woodlands that surround and protect these high-altitude, west-facing vineyards.
ALCOHOL
13.5%
AVG. PRICE
€20
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The winery is named after the Adalia bipunctata, a two-spotted ladybird that serves as a natural pest controller in the biodynamic vineyards.
Fact 02
The name 'Balt' means 'forest' in Cimbrian, a rare Germanic language historically spoken in the mountainous regions of Veneto.
Fact 03
Founder Marinella Camerani was named 'Winemaker of the Year' by Gambero Rosso in their 2024 guide.
Fact 04
With only 5 hectares of vineyards, Adalia's total production is highly limited, making this Ripasso a rare find.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Balt combines traditional Veronese techniques with low-intervention practices. Grapes are manually harvested in late September, de-stemmed, and gently pressed. Spontaneous fermentation occurs in concrete or stainless steel tanks using indigenous yeasts, followed by seven days of skin maceration. After undergoing malolactic fermentation, the base wine rests until February. It is then passed over the warm, active grape pomace of the estate's Amarone for seven to ten days. This 'ripasso' process triggers a short second fermentation, naturally enhancing the wine's structure and complexity. Finally, the wine is aged for 18 months in large, neutral 2,500-liter oak barrels before being bottled unfined with minimal sulfur.
