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Company Description
The Pradarolo farm is located in the Parma hills in the Ceno valley between 250 and 500 meters above sea level, of the 60 hectares only 9,5 are planted with wines; it has been a certified biological company since 2004 and starting from 2017 the certification of the wine production too.
We choice particular and personal rules and regulations that are characterized by fermantation native yeasts, the total absence of the use of SO2 and absence of any type of filtration, clarification, various types of stabilization, or any form of manipulation such as sugaring or must concentration.
The grapes are fermented at free temperatures with prolonged skin contacts that vary from 20 days up to 9 months or more.
The two sweet wines are obtained after drying the grapes on the ground over cloths exposed to the sun.
The grape varities are typical to the local tradition and are Candia’s Aromatic Malvasia, Trebbiano and Spergola for the White wines and Barbera,
Croatina (Bonarda), Termarina (pink Corinto) for the red grape wines.
Vej Bianco antico 100% Malvasia di Candia Aromatica
Vej Bianco antico Metodo Classico, 100% Malvasia di Candia Aromatica
Ex Alba Bianco macerato, 100% Trebbiano d’Abruzzo
Ex Plana Bianco macerato, 100% Spergola
Velius Rosè Metodo Classico, 100% Barbera
Velius Rosso asciutto 100% Barbera Velius Rosato 100% Barbera
Indocilis Rosso frizzante 100% Barbera Indocilis Rosato Frizzante, 100& Barbera
Indocilis Bianco Frizzante, 100% Spergola
Libens Rosso assoluto 100% Croatina
Frinire di Cicale, dessert wine of Candia’s Aromatic Malvasia
Il Canto del Ciò, dessert wine of Termarina – Solera
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