Valpolicella Classico Superiore
Name : POIEGA
Appellation : Valpolicella Classico Superiore Doc
Production Area : Negrar
Cru : Poiega
Surface of the vineyard : 2,5 ha
Grapes : 65% Corvina, 5% Corvinone, 25% Rondinella and 5% Molinara crushed in mid-November.
Type of the Soil :Calcareous - Loam - Clayey
Exposure : South-West (204 m a.s.l.)
Plant density : 3200 (older) 4150 (newer) vines/ha
Kilograms of grapes : 2 kg/vineyard and 8000 kg/ha
Brief Description of the Vinification and Aging Process : The fermentation occurs with selected yeasts at controlled temperature (24°C.) in a inox vinegar with a slight daily break of the "vinegar hat" for about 7 days, then there's the malolactic fermentation to lower the total acidity of the wine. The aging of the wine is done in barriques for 18 months plus 6 for the refinement in bottle.
Alcohol content : 14 % vol.
Visual, olfactory and tasteful features : Intense ruby red with cherry scents and ripe plum. The flavor is full, balanced and persistent.
Matches : bushmeat, roasted meat and mid-seasoned cheese.
Recommended service temperature : 16/18°C.
Bottles produced : 7.000/year