The wine is produced in Valpolicella Classico.
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The wine is produced in the Valpolicella Classica, hilly area: vineyard "le Brugnine". Average altitude: 250 m a.s.l. exposure mainly South-West, soil: very light, calcareous and stony. The farming and plant density, Trentino pergola, about 3000 vines per hectare. Average age of vines: 20 years. Gemem load per vine: 20-25.
Grape yield per hectare to data collection is 60 tons. The harvest period is in second half of September, collecting and cerninta manual. the production technique you choose the healthiest and most beautiful bunches and put in plateaux in special rooms, whose characteristic is clean pans and cutlery is to be asicutti and well ventilated. Therein lie until months of March, perdende in dratempo approximately 50% of their weight. the vinification is late March. Traditional pressing without Destemming. The fermentation temperature between 15°/20°. Length of maceration: 30 days. Daily periodic replacements. the slow fermentation. Transfer to French wooden barrels for 12 months. Refining in bottle for 6 months.
On meditation wine obtained from the withering of grapes from the Vineyard "Le Brugnine". Aged in oak barrels for 12 months elevates the organoleptic characteristics of this wine. the color is garnet red very fine and delicate aroma rather load, with hints of violets and dried fruit. A wine with a delicate flavor, full, velvety and sweet, blent with all kinds of pastries. Serve at a temperature of 16° c.
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