Graziano followed his father and grandfather into the wine business, studying oenology, and taking over the family winery in the early 1980s. He bottled his first Soave vintage in 1983. Graziano now also produces red wines from his La Morandina estate in Valpolicella, and his reputation continues to grow. However, for many his name is still synonymous with Soave, where he is regarded as one of a handful of world class producers who has revitalised the region.

After searching for the right site, Graziano Pra began the new millennium by fulfilling his long term ambition and purchasing a 13 hectare vineyard near Mezzane in eastern Valpolicella. At 450m altitude, the steep glacial slopes of poor, rocky yellow marl soil produce meagre crops and the cool nights ensure a long ripening period. Organically farmed with no chemical treatments used.

During September and October the grapes are harvested, de-stemmed and pressed, and left to macerate and ferment for 15 days in vertical vats. The wine undergoes delestage and malolactic fermentation in stainless steel - followed by 3-6 months' maturation in 20hl Allier oak casks.

The ultimate posh BBQ red.