Italy, Valpolicella
Description
Intense garnet with bricking. Appealing nose of morello cherry, blackcurrant, sweet spices and raspberry coulis with toast undertones. Fresh, powerful, profound palate suffused with menthol. Very intense with silky tannins. Dashing, joyful and modern. Edition
Awards
Bronze Decanter Medal
Bronze International Wine & Spirits Competition (IWSC)
Alcohol
15.0%
Analytical data
dry
Vinification
Vinification is carried out between December and the end of January (depending on the vintage) using roller crushers. Fermentation takes place in small vats containing no more than 3000 litres each. The temperature, raised initially to 10°C, stabilizes at 15°C till the end of the process. Maceration lasts for more than 30 days, with pumping over twice a week.
Maturation
Towards May or June, after two rackings, the clear wine is transferred into 2000-litre oak casks, where it ages for some years. The wine remains in bottle for some months before release.
