Veneto, Italy

Valpolicella Classico Superiore DOC – 2011

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  • Vineyard Profile

    • Size: 5 hectares (12.5 acres)
    • Vine Age: 25 years
    • Soil: Dark, alluvial, relatively light, gravelly
    • Elevation: 200 meters (656 feet)
    • Density: 3,000 vines/hectare (1,214 vines/acre)
    • Training: Double pergola, 18 buds per vine, green cover crop between rows
  • Vintage Report

    • The year began with a long drought and hot weather in April, leading to early budbreak. The following months were rainy and temperatures remained below average until July. In August, it warmed up and the soil dried out quickly. The grapes ripened early and in smaller quantities than usual.

    • Harvest Date(s): October 4-7
    • Yields: 50 hl/ha (3.7 tons/acre)
  • Vinification

    • Grapes were crushed and destemmed. Fermentation occurred at a controlled temperature of 28 C (82 F). The must obtained in September from freshly vinified grapes macerated in contact with the skins for 10 days; the must obtained in November from dry grapes remained in contact with the skins for 20 days. The two wines were then assembled together. Malolactic fermentation occurred. The wine was aged for 6-8 months in 750-liter (200-gallon) Slavonian oak (20% new) and 3 months in bottle.

    • Bottled: August 1, 2013
  • Technical Information

    • Varietal Composition: 50% Corvina, 25% Rondinella, 20% Corvinone, 5% Croatina
    • Alcohol: 13%
    • TA: 5.3g/L
    • p H: 3.5
    • RS: 6g/L
  • Tasting Notes

    • Deep ruby red in color. Distinct and elegant aroma of ripe red fruit and black cherry, with scents of spices and vanilla. Round in the mouth, velvety and harmonic.



  • Valpolicella Classico Superiore DOC – 2011 – 89 points – Wine Spectator

    “Open-knit and fresh, with a zesty thread of ground anise and pink peppercorn winding throgh the flavors of wild strawberry, sun-dried cherry, olive tapenade and smoky mineral. Silky in texture, featuring a lingering finish of spice and ripe fruit.”