2012 Valpolicella Classico
GRAPE VARIETIES Corvina, Corvinone and Rondinella
From our vineyards located in Novaia di Marano di Valpolicella in the province of Verona. Hilly vineyards (250-300 meters above sea level) of Valpolicella Classica, mainly exposed to South/South-East, marl soil alternated with thin layers of clay, lime and, in some areas, tufa.
AVERAGE AGE OF VINEYARDS IN PRODUCTION
12 years for Guyot trained vineyards, 20 years for curtains
TRAILING SYSTEM AND PLANTATION DENSITY
Guyot with 500 vines/hectare plantation density and curtain with 3700 vines/hectare plantation density
PRODUCTION PER HECTARE
9000 Kg/hectare for Guyot trained vineyards, 10000 Kg/hectare for curtain trained vineyards
GRAPE-PICKING TIME AND METHOD
Last ten days of September, manual picking of grapes to be conveyed immediately to winemaking.
Gentle crushing and de-stemming of grapes. Fermentation at controlled temperature (28? C) in small stainless steel tanks for 7/8 days. Maceration prior to fermentation at controlled temperature. Daily processing by means of "Ganimede technology"/delestage. Malolactic fermentation until completion in steel. Batonage on own yeast in steel and micro-oxygenation.
10 months in steel; 2 months in bottle.
AGEING AND CONSERVATION CAPACITY
To drink generally rather young to appreciate fully the fragrance and integrity of fruit, although it retains its potentiality for few years. It is advisable to store bottles horizontally in a cool place with constant humidity and temperature.
Medium ruby red. A lively wine when young, fragrant nose with delicate, flowery and slightly fruity perfumes (fresh cherry), together with hints of spices (cinnamon, nutmeg, pepper).
Moderately alcoholic and tannic taste, good acidity, medium body, flavour some and fresh, a great wine.