Grape varieties |
70% Corvina, 30% Rondinella |
Origin |
Fumane di Valpolicella (Verona). |
Climate |
Altitude: 180-250 m a.s.l. Exposure: South-East. |
Soil composition |
Extremely varied, mostly clayey and rich in skeleton. |
Cultivation system |
Trellised "pergola" system. |
No. plants per hectare |
About 3,000 vines per hectare. |
Harvest |
Grapes are hand-picked during the second half of September. |
Fermentation temperature |
1st fermentation: 23/28 °C (73- 82°F), 2nd fermentation: 15-19 °C. |
Fermentation period |
The first fermentation lasts 9 days with daily pumping-over. The second fermentation lasts 8-10 days with daily pumping-over. |
Vinification |
Grapes are destemmed and softly crushed. The first fermentation occurs in stainless steel at a controlled temperature. Second fermentation on the skins in February. |
Ageing |
4 months in temperature-controlled stainless-steel tanks, 11 months in large Slavonian oak barrels, and 2 months in the bottle. |
Pairing |
It pairs well with stews and braised meats with polenta (corn flour), fillet in a crust, quail, sliced beef with porcini mushrooms, lamb chops and medium-aged cheeses. |
On offer |
Price Corte Giara Valpolicella Ripasso La Groletta 2022 € 14.88
ex VAT
|