The biggest mistake. The most famous Valpolicella's wine was born from a banal error, a forgotten fermentation. It was the beginning of an amazing history.
Valpolicella, Verona, Veneto.
Selected hillside wineyards, between 200 and 250 above sea level, located in the Valpolicella area, planted in calcareous soils .
Corvina Veronese 40 %, Corvinone Veronese 40%, Rondinella 15%, Oseleta 5%. Bunches are hand picked.
Withering from mid-September for 90-100 days with natural weight decline of 60%. Scrupulous care and control of the integrity and health of the bunch in the drying loft.
Soft pressing of the grapes in December/January, followed by 30-days of fermentation with controlled temperature and maceration.
100% of the wine is refined for 36 months in 30hl Slavonia oak barrels, 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. It should be opened one hour before meals. Recommended drinking temperature 17-18 °C.
BottleBordolese Arno 600 gr. Antique glass. cl 75 Box of 6. Bottles horizontally. Available magnum size cl 150. Wooden box, singular bottle.