VALPOLICELLA CLASSICO DOC 2013
Appellation:Valpolicella Classico DOC
Grape varieties: Corvina Veronese 65%, Rondinella 30%, Molinara 5%
The territory: Valpolicella Classica
Vineyard location: Fumane, Valpolicella – Hillside areas
Altitude: 180-280 metres (590-919 feet) above sea level
Soil characteristic: Varied, but mostly clayey and calcareous
Training system: Old vines, Pergola Trentina, new vines, Guyot
Average age of the vines: 32 years
Density of planting: Old vineyards 2500/3000 vines/ha, new vineyards approx. 5000 vines/ha
VINIFICATION AND AGEING
Harvest: Grapes are hand-picked in mid-September
Vinification: De-stemmed and soft-pressed
Fermentation: In temperature controlled stainless steel tanks
Fermentation temperature and duration: 25-31°C (77-88°F)
Length of fermentation: Approximately 9 days
Ageing: In stainless steel tanks until mid-February and in the bottle for 2 months
Alcohol content: 12.89% Vol
Total acidity: 5.55g/l
Residual sugars: 2.6 g/l
Dry extract: 27.9 g/l
Free SO2: 26 mg/l
Total SO2: 98 mg/l
2013 vintage was characterized by special climatic conditions which have helped the vegetative cycle of the vine, favouring a slow but optimal ripeness of the grapes. In autumn the climate has been generally mild and temperatures above the seasonal average, followed by a very rainy and snowy winter. Mild climate even in spring.
The grapes enjoyed gradual ripening, which came about, above all, mainly by virtue of light rather than heat, and this led to the synthesis of high quality elements such as the accumulation of polyphenolic substances in red grapes. The months of July and August were crucial, with their high temperatures and highly-beneficial day-night temperature variations, which were very important for ideal ripening. The climate during harvesting in September and October was mostly good even if it was interspersed with days of heavy rain.
Ruby red in color, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. Whilst young it is impressively lively and playful on the palate whereas some two years on it expresses greater delicacy and finesse.
This type of Valpolicella is the perfect accompaniment to Italian antipasti, soups, pasta dishes and other dishes typical of Mediterranean cuisine. Also pairs well with roasted and grilled white meats and is ideal as a summer red to drink with fish dishes.
Serve preferably at 16°C (61°F) and open the bottle shortly before drinking.