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history of Ville Crine goes back to the 1700s when the ancestral house
was built, nestled in the foothills of the Italian alps. For
generations the family passed on, from father to son the art of making
and tasting wine, an art that has been refined by today's owner
Battista Venturini. The hilly area with its many micro climates is
especially suited for making an excellent Valpolicella of which both
Battista and his wife Mara are exceptionally proud.
Tasting Notes: A full-bodied wine with a hint of cherries and raisins backed up by soft tannins and a lingering finish.
Classification: Valpolicella Ripasso Classico Superiore DOC
Area of Production: Valpolicella Classica
Grape Variety: 60% Corvina, 30% Rondinella, 10% Molinara
Soil: Clay, alluvial gravel, and tufa, with marine sediments. Altitude 200-300 meters.
Average Age of Vines: 20 - 30 years
Spacing of Plants: 90cm
Trellising System: Simple pergola system
Production per Acre: 3.12 tons
Vinification Technique: Grapes are hand-picked in early October and semi-dried for three weeks. The must is then fermented in stainless steel during the month of November and is re-fermented on the lees of our Amarone in February, after which the wine is aged for 2 years in large oak casks, plus an additional year in bottle.
Maturation: Matured in bottles in ancient volcanic-rock (tufa) cellars for 2 years.
Total Acidity: 5.58 g/l
Residual Sugar: 3.10 g/l
Total Cases Produced: 1,000