||70% Corvina, 25% Rondinella, 5% Sangiovese
||Fumane di Valpolicella – Palazzo della Torre vineyard. Altitude: 240 metres (787 ft) above sea level. Exposure: East/ Southeast.
||Seasonal development was excellent this year, with ideal day-to-night temperature ranges that effectively preserved the aromatic properties of the grapes until around the 10th of August. The scorching heat wave in the following two weeks had a damaging effect on the grapes that were more exposed to the sun and therefore we immediately set about removing these bunches. The approximately 50 mm (2 inches) of rainfall in late August/early September were a godsend and enabled the vines to recover their vigour and the weather to improve, with a return to day/night temperature ranges similar to those experienced previously. After analysing the grapes, we decided to commence harvesting at the beginning of September. This vintage will exhibit fine extracts together with a broad and intense range of aromas. The wines will therefore be broad and intense on the nose, enabling us to say that the harvest in Valpolicella Classica – whilst a little early and with a 10% lower than average yield – is one of the most promising in recent years.
|Composition of the land
||Varied, but mostly clayey and chalky.
||Manual harvest during the first week in September of grapes to be set aside for drying; end of September for grapes to be vinified immediately.
||First fermentation at 25-29 °C for 10day; 2nd fermentation at 8-22 °C for approx. 15 days.
||The fresh grapes were de-stemmed and pressed in September while the dried grapes underwent the same process in the second half of December. Fermentation: In temperature controlled stainless steel tanks. Malolactic fermentation: In mid-April in barriques.
||15 months in second-use oak barriques, blended together for 2 months and then bottle-aged for 7 months.
||Easily pairs with various Italian dishes, above all risottos, especially those flavoured with saffron, porcini mushrooms and pork; classic dishes such as pasta with Amatriciana and Carbonara sauces, baked lasagna, gnocchi with gorgonzola cheese and walnuts; grilled meats and roasts.