V23 - Valpolicella classico SUPERIORE DOC
Corvina 40%, Corvinone 30%, Rondinella 25%, Oseleta 5%.
VINEYARDS AND ORIGIN
Very old vineyards in the heart of the Classic Valpolicella area, district of Negrar, north east of Verona.
Training system “pergola veronese” on chalky-clayey soil rather compact and green without irrigation.
The hand-harvested grapes, after a meticulous selection, are arranged in cases.
AVERAGE YELD PER HECTAR
5.800 Kg of grape, corresponding to 3.500 litres of wine (yield in wine: 60%)
Grapes is destammed, pressed and then put into the cement tanks by gravity.
The start of the alcoholic fermentation took place with indigenous yeasts supervising the natural temperatures in order to not overpass 25°C. During the fermentation, the method of daily pumping over and stir up is used, alternating rack and return and pumping over.
The temperature is maintained at 30°C for all the time of maceration post-fermentation. At a later stage, the racking is done, the pressing and then the pouring of the wine into stainless steel tanks. In January, when the Amarone fermentation is finished, the Valpolicella is poured on the unpressed Amarone skins in order to obtain the traditional “Ripasso”. The racking and pressing is followed by a pause of 20 days in contact with the wine dregs.
AGEING IN WOOD
After the racking to eliminate the gross dregs, in March, the wine is poured together with fine dregs into Slavonian oak casks. After an aging of 36 months in cask, without any treatments but regular top ups, the Valpolicella Superiore is transferred from the cask to a stainless steel tank.
After 3 and half years, the wine is bottled and it start the last part of maturation: the wine is aged in lying bottles for 9 months.
This Valpolicella is the pure expression of the wine history and culture that belongs to the area of Verona. The Ripasso Method is part of the heritage and something really unique in the Italian wines panorama. This technique brings a strong personality to the wine: intense ruby colour, with light garnet flashes, with velvet shades, the nose is delicate with thin fragrances that recall ripe cherry and red berries and surprisingly a tobacco note. On the palate it is round and soft, mellow and embracing, leaving a right savoury, a ripe fruit and spicy taste.
Ideal matching with middle aged cheese, salami and prosciutto crudo, red meats, savoury pasta dishes and pleasant soups.
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