Valpolicella Classico Superiore “Poiega”

Valpolicella Classico Superiore 


Appellation : Valpolicella Classico Superiore Doc

Production Area : Negrar

Surface of the vineyard : 2,5 ha

Grapes : Corvina, Corvinone, Rondinella and Molinara.

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 : about 7.000/year