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| The grapes from this
single vineyard are selectively hand-harvested at the beginning of
October and then are carefully
transported in bunches for vinification. The grapes are soft
pressed
and removed from the stems followed by temperature controlled
fermentation
on the must. The grapes are then refermented as the new wine is
passed
through the must of a previously fermented Recioto or Amarone,
according
to ancient local custom.
This wine is happily matched with roasted and grilled meats, in particular with game or sirloin steak. |
Region: Veneto
Classification: Valpolicella Classico Superiore DOC Area of Production: Marano di Valpolicella (GASO) Grape Varieties: 60% Corvina, 30% Rondinella, 10% Molinara Soil: Red and compact on Basalts Average Age of Vines: 15 - 20 years Trellising System: Pergola Production per Acre: 4.46 to 4.91 tons Vinification Technique: Soft pressing in January; fermentation on racks which is cold-delayed with local yeasts; drawing off wine in March; refining time in Slovanian oak casts and barriques. Maturation: Oak casks for 2 years Total Acidity: 5.40 g/l Residual Sugar: 4.20 g/l PH: 3.37 Alcohol: 13.60% Total Cases Produced: 1,660 |