Serai Rosso Veronese I.G.T.

Founded around 1960 by Gino Zenato, Le Morette built its reputation on scientific rigour — the estate runs a commercial vine-grafting nursery alongside the winery, and that same precision applied to clonal research shapes every red it produces. The Serai Rosso Veronese I.G.T. draws fruit from roughly six hectares in Lazise, on the compact, chalky, marly clay of glacial-moraine origin that defines the eastern Lake Garda basin — soils dense enough to slow drainage and concentrate mineral uptake, yet light enough in structure to keep the Corvina-dominant blend lifted rather than heavy. The blend runs 55% Corvina, 35% Rondinella, and 10% Molinara, a composition shared with the estate's Bardolino Classico DOC tier and deliberately positioned as a counterpoint to the richer, more extracted Valpolicella style made from the same varieties just kilometres north. Vinification is entirely in stainless steel, preserving the crunchy red-fruit character and the saline, mineral edge the glacial soils impart — no oak contact at any stage. The I.G.T. classification here is not a downgrade but a deliberate framing: it signals the estate's intent to bottle a terroir-driven, early-drinking expression of Veronese reds without the structural weight DOC rules can encourage. Drink now through two to three years for maximum freshness.