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Our Wines
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VALPOLICELLA SUPERIORE DOC
"I LASI" di ripasso
GRAPES:
Corvina Veronese 50%, Rondinella 30%, Molinara 10% and other old varieties 10%.
AREA OF PRODUCTION:
The hills of the Val d’Illasi, tuffaceous alluvial soil with stratified calcareous marine rocks, south-west facing and rising to approximately 200 m elevation.
TRAINING SYSTEM:
Pergola, 3000 vines per hectare, Guyot 4500 vines per hectare (45000 buds/hectare).
YIELD PER HECTARE:
Around 10,000 kg of grapes (6500 litres), with summer pruning if necessary.
HARVESTING PERIOD:
Starting around the end of September; two passes and selection to ensure optimum aging.
WINEMAKING:
Roller crushing and destemming, at temperatures varying between 24 and 28 °C. Long maceration with several remontages to assist the release of extractable substances, followed by separation, malolactic fermentation and racking.
Second fermentation (ripasso) of Amarone pomace, storage in steel tanks for a number of months then aging in 2000 litre oak casks (10-15% new) for at least one year, stabilization, bottling and extended cellaring before release for sale.
RECOMMENDED ACCOMPANIMENTS
Entrees, however robust, with meat, game and wildfowl, braised dishes, gravies, hard granular cheeses (Grana) and strong cheeses (mature Grasso Monte).
Serve preferably in large crystal glasses at room temperature.
SOME ANALYTICAL DATA:
Alcohol -------------------- 13,40
Sugars --------------------- 6 g/litre
Total acidity -------------- 5,40
PH --------------------------- 3,45
Free and total SO2 ---- 28 - 82
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