The biggest mistake. The most famous Valpolicella's wine was born from a banal error, a fogotten fermentation. It was the beginning of an amazing history.
Valpolicella, Verona, Veneto.
Selected hillside wineyards, at 200 and 250 mt, in heart of Valpolicella Classica, planted in calcareous soils.
Corvina Veronese and Corvinone Veronese 80%, Rondinella 15%, Oseleta 5%. Bunches are hand picked.
Traditional natural drying of the grapes starting at the end of september for 90-100 days with a natural loose of 35-40% of the weight.
Soft pressing of the grapes in December/January, followed by a 30-days maceration on the skins.
70% of the wine is refined for 24 months in big oak barrels and 30% of the wine is refined for 24 months in new French barriques in barriques from Allier oak, then 12 months in the bottle.
Intense ruby red colour with violet edge. Warm, spicy, powerful bouquet with intense aromas of cherry, bitter almond and vanilla. Full, rich, velvety flavour.
Alcohol 15,0% Vol.Total Acidity totale 5,9 g/l. Residual Sugar 7,2 g/l. Dry Extract 33 g/l.
Traditionally served with game, braised, meats and fully matured cheeses. Generally considered a wine for meditation, it is great after-dinner. Recommended drinking temperature 17-18 °C.
Bottiglie Bordolese Arno 600 gr. Antique glass. cl 75. Box of 6. Bottles horizontally. Available magnum size cl 150. Wooden box, singular bottle.