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Valpolicella Superiore 2010 Sale

Valpolicella Superiore 2010

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.

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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

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Valpolicella Superiore 2010

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.

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