New Valpolicella classico superiore en - zyme.it · New Valpolicella_classico_superiore_en.pdf...
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www.zyme.it Valpolicella Classico Superiore DOP Denominazione di Origine Protetta Town/area: Negrar and Sant'Ambrogio di Valpolicella (VR) Soil profile: predominantly limestone and clay Grapes: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Oseleta Technical data: alcohol 14% residual sugar 6 g/l total acidity 5.7 g/l dry extract 27 g/l pH 3.40 Vineyard practices: organic fertilisation and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning.Handharvestinbinsof300 kg. Vinification and maturation: fermentation of the fresh grapesinSeptember-October at natural temperatures, with a second fermentation, about 15 days, inJanuary on the skinsof Amarone in accord with the classic Ripasso tradition. At least 2 yearsʼ maturation in large Slavonian oakovals, followed by 6 monthsin the bottle Ideal food pairing: accompaniescold cuts, medium-aged cheeses, soups, and lighter meats Servingtemperature: 18°C Recommended glass: balloon-shaped stemmed glass Appearance: mediumruby red,tending towards garnet with ageing Bouquet: notesof ripe cherry, morello cherry, and semi-dried plum Palate: smoothand seductive, with an appealing sapidity and impressions of ripe fruit and spice Available sizes: 750 ml; 1.5, 3.0, 5.0 l Packaging: casesof 6 bottles. Wood boxof 1-3-6 bottles for 750ml and magnums VALPOLICELLA CLASSICO SUPERIORE Cat egory |Dry red wine In a word: naturally superior Over a rich, Bordeaux-red background, a pen iswriting the name Valpolicella, still uncompleted, however, to suggest the humility and respect with whichthe winemaker approachesthisgreat classic, whose quality isalwaysbeing refined and improved.
Transcript of New Valpolicella classico superiore en - zyme.it · New Valpolicella_classico_superiore_en.pdf...
www.zyme.it
ValpolicellaClassicoSuperioreDOPDenominazionediOrigineProtettaTown/area:NegrarandSant'Ambrogiodi Valpolicella (VR)Soilprofile:predominantly limestoneandclayGrapes:40% Corvina,30% Corvinone,25% Rondinella,5% OseletaTechnicaldata:alcohol14%residualsugar6g/ltotalacidity5.7g/ldryextract27g/lpH3.40Vineyardpractices:organicfertilisationandhand-pruning;shoot-thinning,leaf-pulling,cluster-thinning.Handharvestinbinsof300kg.
Vinificationandmaturation:fermentationofthe freshgrapesinSeptember-Octoberatnatural temperatures,withasecondfermentation,about15days,inJanuaryontheskinsofAmarone inaccordwiththeclassicRipassotradition.At least2years̓ maturationinlargeSlavonianoakovals,followedby6monthsinthebottleIdeal foodpairing:accompaniescoldcuts,medium-agedcheeses,soups,and lightermeatsServingtemperature: 18°CRecommendedglass: balloon-shapedstemmedglassAppearance:mediumrubyred,tendingtowardsgarnetwithageingBouquet:notesofripecherry,morellocherry,andsemi-driedplum
Palate:smoothandseductive,withanappealingsapidityand impressionsofripe fruitandspiceAvailablesizes:750ml;1.5,3.0,5.0lPackaging:casesof6bottles.Woodboxof1-3-6bottlesfor750mlandmagnums
VALPOLICELLACLASSICO SUPERIORECategory |Dry redwine
Inaword:naturally superiorOverarich,Bordeaux-redbackground,apeniswritingthenameValpolicella,stilluncompleted,
however,tosuggest thehumilityandrespectwithwhichthewinemakerapproachesthisgreatclassic,whosequality isalwaysbeingrefinedand improved.
