Casa Sartori 1898
Sartori Valpolicella Classico Superiore Montegradella 2021
| Denomination | Valpolicella DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 45% Corvina, 30% Corvinone, 20% Rondinella, 5% Croatina |
| Aging | After racking and subsequent malolactic fermentation, the wine is aged for about 18-24 months both in cement and in large oak casks. The wine then rests for a further 4 months in the bottle. |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1898
- Oenologist: Marco Dell'Eva, Franco Bernabei consulente
- Bottles produced: 15.000.000
- Hectares: 2.040
The heir, endowed with a superfine palate, like a tailor, was able to 'sew' with extreme care the wines to propose to his clientele, which grew year after year.
After the Second World War, numbers also soared. Then, in 1952, when Regolo passed away, his two sons took over the business, opening it up to the foreign market.
The 1990s marked a turning point in the management of Casa Vinicola Sartori, which saw the entry of the Sartori family into the Board of Directors of the Colognola ai Colli winery to implement an ambitious growth project in the production and distribution of wines at a worldwide level. A goal successfully achieved. Read more
| Name | Sartori Valpolicella Classico Superiore Montegradella 2021 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 45% Corvina, 30% Corvinone, 20% Rondinella, 5% Croatina |
| Country | Italy |
| Region | Veneto |
| Vendor | Casa Sartori 1898 |
| Origin | Vineyard located in the hills North of Verona |
| Soil composition | Chalky clay. |
| Wine making | Selection of the best bunches from the vineyards of Montegradella. The grapes are gently pressed and left to ferment for 8 0 days at a controlled temperature; after pressing, a fraction of 10-20% of the must is removed to obtain a greater concentration of the skins during fermentation; this increases the colour and tannins of this wine. |
| Aging | After racking and subsequent malolactic fermentation, the wine is aged for about 18-24 months both in cement and in large oak casks. The wine then rests for a further 4 months in the bottle. |
| Allergens | Contains sulphites |
