Onsdag den 21 maj 2008

Tät mörkröd färg. Kryddig och fatig doft med inslag av mörk choklad, kaffe och körsbär. Empyrisk i den inledande smaken, mycket ceder och ek, efter luftning lossnar en frisk körsbärsdominerad fruktighet. Ett ungdomligt och habilt vin som bör lagras eller luftas ordentligt.

Druvsammansättning: 70 % corvina veronese, 15 % corvinone och 15 % rondinella

Mer info om årgången: Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 150 and 350 metres facing South East. Varied soils; including clay, limestone and alluvial soils. Vineyard: Double pergoletta, pruned to 18 buds per vine. Average age of vines: 15 to 25 years. Planting density: 3,300 vines per hectare. Permanent grass sward between vines. Yield per hectare: 33 hectolitres Harvest: By hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. Vinification: Dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 30 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectolitre casks. A further 6 months ageing in bottle before release. Stabilization: Natural clarification and no fining or filtration. Analysis: Actual alcohol15%; Residual reducing sugars 8,00 g/l; Total acidity 5.90 g/l; Total dry extract 31.50 g/l; pH 3.58. Cellaring: It can be cellared for up to 15-18 years, ideally at a constant 14-15°C, laid down and in the dark.

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