Ferragu Carlo
Valpolicella Superiore 2021
| Denomination | DOC Valpolicella Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| Aging | Aged for 24 months in American oak barriques and 6 months in bottle |
Description
What kind of wine it is
Ferragù Valpolicella Superiore is a still red wine of great structure, made from a careful blend of Corvina, Corvinone, Croatina, Oseleta and Rondinella grapes. In the glass, it displays an intense ruby red colour, a prelude to an aromatic profile that harmoniously weaves together notes of ripe fruit with enveloping spicy and vanilla hints. On the palate, it stands out for its full and concentrated sip, able to combine a pleasant softness with a long and persistent finish.
Where it comes from
The Ferragù vineyards are located in Cellore di Illasi, in the heart of Valpolicella, in the province of Verona. The altitude of 220 metres and the favourable east-west exposure promote the optimal ripening of the grapes. The medium-textured soils, characterised by a significant presence of stones, give natural vigour to the harvest. The Guyot training system, combined with a high planting density, fully enhances the identity of the Venetian terroir.
How it is produced
The production process begins in October with manual harvesting, followed by a light drying of the grapes to intensify their aromatic richness. After a cold maceration, the must ferments at a controlled temperature. The wine's deep structure develops thanks to twenty-four months of ageing in American oak barrels, completed by a further six months of rest. To best appreciate its qualities, it is recommended to decant for one hour and serve at 18-20 °C.
History and Curiosities
Originating from the vineyards of Cellore d’Illasi, Carlo Ferragù’s Valpolicella DOC Superiore embodies the authentic winemaking tradition of the Veneto region. Its production process begins with a meticulous manual harvest in October, followed by a light drying of the grapes which enhances its aromatic richness. This full-bodied red matures for twenty-four months in American oak barriques, developing elegant notes of ripe fruit, spices, and vanilla. On the palate, it is full and enveloping, offering an exceptionally smooth and persistent sip.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
The Ferragù estate winery is a structure that divides and unites tradition, with gear and instruments of past times inserted in an ancient structure of romanic origin with bold and solid stone walls, to the most modern machines and technologies, in a happy and suggestive bond.
Traditon and modernity. Old and new. Tracks of the past mixed and dosed in a superlative way, to recreate the perfection of an intense and impenetrable ruby red, a sublime and fascinating flavor and a full and persistent taste.
On the first floor of the Ferragù’s winery, the grapes are left raising-drying. Then, the must is moved into the fermentino. After about thirty-five hours of "cold" maceration at controlled temperature, it will start a ten days fermentation. During this time, the temperature of the fermenting grapes is checked with rigorous punctuality.
This step allows the extraction of the colouring substances, the tannines and all of the aromatic elements directly from the peel.
Fermentines and tanks are all made of steel. Read more
| Name | Ferragu Valpolicella Superiore 2021 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Grape varieties | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Ferragu Carlo |
| Story | History and Curiosities Originating from the vineyards of Cellore d’Illasi, Carlo Ferragù’s Valpolicella DOC Superiore embodies the authentic winemaking tradition of the Veneto region. Its production process begins with a meticulous manual harvest in October, followed by a light drying of the grapes which enhances its aromatic richness. This full-bodied red matures for twenty-four months in American oak barriques, developing elegant notes of ripe fruit, spices, and vanilla. On the palate, it is full and enveloping, offering an exceptionally smooth and persistent sip. |
| Origin | Cellore di Illasi (Verona) |
| Soil composition | Medium texture, with stones present |
| Cultivation system | Espalier (Guyot) |
| Plants per hectare | 13000 |
| Harvest | October, manual |
| Fermentation | About 10 days |
| Production technique | Light drying of the grapes |
| Wine making | Light drying of the grapes; cold maceration for about 35 hours at controlled temperature; fermentation for about 10 days at controlled temperature with the addition of selected yeasts (Saccharomyces cerevisiae); fermentation and storage in steel tanks and fermenters; ageing for 24 months in American oak barriques and 6 months in bottle. |
| Aging | Aged for 24 months in American oak barriques and 6 months in bottle |
| Allergens | Contains sulphites |