Our wines
VALPOLICELLA
CLASSIC DOC
Tenuta SANTA MARIA VALVERDE
Production area
On the highest hills of the DOCG Valpolicella Classica | Marano di Valpolicella | North-West of Verona | Veneto
Variety of vines
Corvina 30%
Corvinone 20%
Rondinella 30%
Molinara 5%
Oseleta 15%
on traditional pergola of artisanal vine
Altitude
600 meters above sea level, on a basaltic base and clay of volcanic origin, in a sub cru called Fradare in the Marano di Valpolicella valley facing Fumane.
Age of the vineyard
Plant renovated in 1990, but already present on the cadastral maps of the Napoleonic "sommarioni".
Yield of grapes / plant
1,5 Kg bunches / plant
Soil type
Basalt of volcanic origin, soil very rich in minerals, terraced on ancient dry stone walls of more than 200 years (called "marogne" in Veneto) facing south planted with a density of 5290 vines per hectare.
Harvest
September, last decade. Hand-picked with visible selection of the bunches.
Pressing and Maceration
Soft pressing and strictly traditional soft maceration of the classic and autochthonous blend of Valpolicella Classica
Fermentation
Natural fermentation with indigenous natural yeasts in steel tanks for about 15 days, controlled temperature (10-26 ° C), daily pumping over and punching down, three delestages.
Drawing off the juice only. Malolactic fermentation carried out naturally.
Vinification
Closely adhering to tradition, with indigenous yeasts
Refinement
In 10 hl steel for ten months.
Bottling
1332 per year. Capacity 750 ml.
Alcohol content
12.50% vol.
Analytical data
Volatile acidity g / l 0.770
Total sulfur dioxide mg / l 69,000
Relative density (at 20 ° C) 0.993
Non-reducing extract g / l 27,600
Net dry extract g / l 28,200
Total dry extract g / l 28,200
Glucose + Fructose g / l 0,600
Plug
Cork stopper produced and processed in Italy, coming from Italian cork forest in Sardinia. Length: 45mm
Calories
80 calories per glass
Color
Ruby red with violet reflections
intense
persistent
Aroma
Hints of red fruit (plum, blackberry, blueberry, cherry)
jam
pepper and vanilla
Tertiary aromas: caramel, toasted, vanilla
Taste
Complexity that from the nose is confirmed in the mouth, with further spices and a slightly savory finish that recalls the mineral and spice of black pepper
Typical combinations
Aperitifs, first courses of spicy soups such as pasta and beans, cheeses.
storage
Maintains its characteristics for more than 9-12 years
like all wines it must be stored in cool (below 18 degrees) and not very bright places not subject to high temperature changes
Aging
The wine will maintain its characteristics for 8-10 years kept at a constant temperature from 14 ° to 16 ° and not exposed to light sources
Estimated ecological footprint
Average value 1.04 CFP CO2 / kg for 0.75 lt. quantity
Service temperature
18 ° / 20 °
Bottles produced
1,332 / year, numbered
