VINEYARD: 15 Ha. in San Colombano. 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 for one weeks, with a weight loss of 10% per bunch. Withered grapes are pressed, cold-soaked and fermented on the skins for 15 days in temperature-controlled stainless steel tanks. The wine ages is French oak tonneaux for 10 months prior to bottling.
| APPELLATION |
Valpolicella Superiore Doc |
| VINTAGE |
2003 |
| GRAPE COMPOSITION |
70% Corvina – 10% Rondinella – 10% Negrara – 10% Molinara, Oseleta, Terodola, Rossignola |
| TYPE |
Red / Dry |
| 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 |
65,000 bottles |
AWARDS |
Gambero Rosso 3 Glasses |
| TASTING NOTES |
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| WINE MAKING |
Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 3 weeks prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 14 months in French oak tonneaux prior to bottling and commercial release. |
| FOOD MATCH |
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| Producer |
Trabucchi |
| WEBSITE: | |
| WINE REGION: |
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- Amarone della Valpolicella Doc
- Amarone della Valpolicella Doc ‘Terre del Cereolo’
- Valpolicella Supriore Doc ‘San Colombano’
- Veneto Bianco Igt ‘Margherita’
- Recioto della Valpolicella Doc
- Recioto di Soave Docg
Popularity: 10% [?]
Sat, Jul 18, 2009
Organic Wines, Veneto