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Our Wines
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RECIOTO DELLA VALPOLICELLA DOC
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, and 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:
The quantity of straggly clusters sorted and harvested by hand for raisining (on racks) will vary between 10% and 30% of total production, according to the vintage racks.
YIELD PER HECTARE:
From the end of September, using suitably trained pickers. The clusters are placed in small crates and transported to the fruit loft to ensure optimum drying conditions.
WINEMAKING:
From end of January to end of February, depending on the vintages, using roller crushers. Fermentation takes place in small wooden casks, half of which new; the temperature is raised to 10 °C and stabilizes thereafter at around 15 °C.
Lengthy maceration, 25-30 days, with 1 remontage daily. The wine is separated from the pomace with sugar still at around 120 g/l, and racked 2 or 3 more times. When the wine is clear (around May/June), it is put into wooden casks to age. Following ultra-slow fermentation until December, the wine is racked and left to stand for two years. After bottling, further aging for at least 8 months.
RECOMMENDED ACCOMPANIMENTS
Extra-mature and strong full flavoured cheeses accompanied by honey and sweet pickle, dry desserts; especially good with chocolate desserts. Excellent on its own, unequalled in stimulating good company and pleasant conversation.
SOME ANALYTICAL DATA:
Alcohol -------------------- 14,80
Sugars --------------------- 110 g/litre
Total acidity -------------- 6,30
PH --------------------------- 3,44
Free and total SO2 ---- 18 - 84
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