Description
Characteristics
Region
Valpolicella, Verona, Veneto.
Vineyard
Da vocati vigneti collinari posti a 200-350 metri di altitudine, ubicati nella zona Classica della Valpolicella, in località La Grola.
Grapes
40% Corvina Veronese, 40% Corvinone Veronese, 20% Rondinella. Selection and manual harvesting of ripe grapes in October.
Vinification
Valpolicella Classico Superiore produced with the traditional “Ripasso” technique. Fermentation and maceration of fresh grapes in October for about 10 days. Racking. The wine completes the maturation phase until January/February in steel tanks. It is then refermented on the Amarone marc for 15 days, to acquire greater structure, color and complexity.
Aging
Maturation in 80 hl/5 hl Slavonian oak barrels for 12 months. Further evolution in bottle for at least 6 months.
Tasting notes
Intense ruby red color. Delicate, ethereal aroma, with hints of jam and fresh fruit. Dry, harmonious and soft flavor with a typical bitterish aftertaste.
Analysis
Alcohol 13,5% Vol;
Total acidity 5,7 g/l;
Residual sugar 6,3 g/l.
Gastronomy
Ideal with first courses, cured meats, meats, game and cheeses. Particularly suitable to accompany autumn risottos and pasta and beans. It is recommended to serve at 17-18 °C.
Bottle
750 ml “Sophia”
