To start shopping, please select a country here
Name Valpolicella Superiore Wine designation Valpolicella DOC Superiore Variety Corvina and Convinone (80%), Rondinella (20%) Tasting Notes Colour Deep ruby red with a slight garnet hue. Scents Rich, complex aroma, warm and embracing, with recognizable fruity scents of jam and very ripe red fruits. Taste Slightly grapey notes of tobacco and vanilla. Warm, round, full-bodied palate, well sustained by balanced acidity and close-knit, embracing tannins. A clear nose-palate persistence returns in the finish. | Food Pairings Ideal for the traditional Veronese mixed boiled meals. Perfect for brazed and roasted red meat, stracotto, feathered game and strong-flavoured, soft-textured cheese. Characteristics of the Production Area Production Area The vineyards are located in Avesa and Paroma Planting Density 5000 plants/Ha Training System Guyot system Harvest Date first week of October | Yield per hectare less than 100 Quintals/hectare Harvest Manual Vinification and Aging Some of the grapes are immediately crushed and fermented. The most loosely-packed, ripest bunches are placed in small boxes, in which they are slightly raisined. The grapes are selected again, crushed and vinified at controlled temperature with punching-down and pumping over for 14 days. Malolactic fermentation occurs partially in steel and partially in wood, after which the two wines are blended in variable proportions according to the vintage. Aging in French oak vats between 15-18 months. Bottled are stacked fot at least 18 months in a horizontal position before being put on the market. |
Region of origin | |
---|---|
Product type | |
Denomination | |
Awards |