Recioto della Valpolicella Docg

Sun, Jul 19, 2009

VINEYARD: 20 Ha. in San Colombano / Fondo Castello / Monte Tenda. 35 year old Pegola. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo], A blend of Corivna, Corvinone, Rondinella, Negrara, Molinara, Dindarella, Oseleta.

WINEMAKING: Grapes are handpicked in September and air-dried up to February, with a weight loss of 70% per bunch. Withered grapes are pressed, cold-soaked and fermented in temperature-controlled stainless steel tanks. The wine ages is French oak barrique for 10 months prior to bottling.

APPELLATION	Recioto della Valpolicella Docg
VINTAGE	2004
GRAPE COMPOSITION	70% Corvina – 10% Rondinella – 10% Negrara – 10% Molinara, Oseleta, Terodola, Rossignola
TYPE	Red / Sweet
VINEYARD	10 Ha. located in the eastern reaches of Valpolicella, in the prized ‘San Colombano’ and ‘Cereolo’ parcels, Val d’Illasi area.
SOIL	Clayey soil rich in iron oxides and loam, over a block of volcanic limestone.
ALCOHOL	13.5%
PRODUCTION	5,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 5 months prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 24 months in French oak tonneaux prior to bottling and commercial release.
FOOD MATCH
Producer	Trabucchi
WEBSITE:
WINE REGION:	Veneto