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Production area: Fumane di Valpolicella, hilly area.
Altitude: from 150 to 250 mt. s.l.m.
Grapes: 70% Corvina Veronese - 25% Rondinella - 5% Molinar
Cultivation system: Pergola trentina.
Age of the vines: 30 years
Density of planting: 3000 vines per hectare.
Load of gems: 15/17 (it is to be borne in mind that generally the first 3 gems are not the fruit).
Exposure: Mostly South-West.
Type of soil: mostly chalky, clayey-calcareous, rich in skeleton.
Period of harvest: Second fortnight of October, manual harvest.
Vinification: crushing and stemming of the grapes.
First fermentation: fermentation temperature between 25°-32° C., the duration of the maceration for 9 days with daily pumping.
Second fermentation: the End of February fermentation “Ripasso” on the marcs of the Amarone, the fermentation temperature between 12°-24° C., the duration of the maceration for 20 days with daily pumping.
Aging: Transfer in barriques and elevation in the same for 12 months.
Tasting notes:the wine Is characterized by its intense ruby color and pleasant scent that is reminiscent of the ripe fruit (cherry, blackberry) and spices (cloves, nutmeg, (ginger, in particular that unites almost all the wines produced in the Valpolicella area) traces of pipe tobacco moist.It is a wine leaves in the mouth a heat-persistent, a full-bodied wine, but at the same time with some note of bitterness and a mild flavor , typical of Valpolicella Classico.
Alcohol content: 14% Vol.
Temperature of service: 18° C.
Food pairing: Is paired with game dishes, grilled meat and braised beef. The Review, due to its robustness, it is able to support the pairings with dishes from the strong flavors.