fine wine 👑
Valpolicella Superiore DOC 2010 - From the Roman oven
430,00 €
DESCRIPTION
Fruit of the same criteria adopted to produce Amarone. Since the 2002 vintage, the grapes that become Valpolicella are subjected to drying for about a month and a half. The result is a surprising, intense and aromatic wine.
Val d'Illasi and Lodoleta - Verona (VR).
After a manual selection of the best grapes, the grapes are dried in boxes for about a month and a half. Towards the middle of December, after further sorting, the grapes are pressed and fermented in steel tanks at a controlled temperature. The plant ensures automatic punching down for a period of fifteen days. Final maceration for about two days.
Stop for a few days in steel tanks for natural decanting. This is followed by a maturation of twenty-four months in new barriques and a further refinement in the bottle for three years before being marketed.
Ruby red that acquires grated nuances over the years. Blueberry, blackberry, cherry and chocolate on the nose. Fresh and fruity in the mouth, velvety but with powerful tannins; savory and full-bodied, decidedly harmonious.
HOW TO SERVE
16-18 ° C
It is advisable to uncork the bottle at least half an hour before serving the wine.
Over ten years, if kept properly.
Risotto with meat and legumes, roast veal or pork. Try it with baked guinea fowl.
