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Deep ruby red color; the nose is spicy, tobacco and white pepper, mineral notes of graphite, coffee, cherry and red berries. In the mouth it is fat, full-bodied, soft; has a sweet tannin, but of great depth. Became a wine very fine and complex, a Valpolicella ambitious, full of character and personality.
GRAPES: Corvina 60%, Corvinone 15%, Rondinella 20%, Croatina 5%
VINEYARD: Vineyard Roccolo Grassi of 12 acres (8 hectares are reserved to the production of Valpolicella Superiore, the remaining 4 hectares of the oldest vines are l'Amarone and Recioto)
VINEYARD EXPOSURE: South - East
ALTITUDE OF THE VINEYARD: from 250 to 200 m. s.l.m.
SOIL: volcanic - basaltic
TRAINING SYSTEM: Guyot with 7500 vines per hectare YIELD: 1.2 kg per plant
TIME OF HARVEST: first week of October, when L'Uva is mature and has reached full maturity polyphenolic
MATERIAL FERMENTATION: Stainless steel
FERMENTATION TEMPERATURE: 25 - 28 ° C depending on the year, the quality of the skins and the pattern of fermentation-maceration
FERMENTATION AND SOAKING: for 15 days., With daily pumping over and punching
MALOLACTIC FERMENTATION: turning wood and naturally
AGING: in French oak barrels of 225 liters and barrels of 15-22 hl for 20 months and 10 months in bottle