CLASSIC Superiore DOC
Tenuta SANTA MARIA VALVERDE
On the highest hills of the DOCG Valpolicella Classica | Marano di Valpolicella | North-West of Verona | Veneto.
Variety of vines
on traditional pergola of artisanal vine
250 meters above sea level on limestone and clay soil, rich in rocks of morainic origin, ancient vineyards on a sub cru called Valgatara in Marano di Valpolicella.
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
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.
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
Slow natural fermentation with indigenous natural yeasts
Closely adhering to the Valpolicella tradition, with indigenous yeasts. Controlled temperature, fermentation in steel vats for 15 days with daily pumping over and three delestages, vinification with free-run must only, strictly without the addition of MCR. Natural malolactic fermentation, followed by fermentation in 500 liter wood. French oak, young and aged, 20 days of daily assembly, two delestages.
Tonneaux 500 lt. for 1 year, 1 year in the bottle in the cellar
4000 bottles in all per year, numbered from 1/4000. Capacity 750 ml.
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
Cork stopper produced and processed in Italy, coming from Italian cork forest in Sardinia. Length: 45mm
80 calories per glass
Ruby red with violet reflections
Hints of red fruit and raspberry, green pepper (typical of the Molinara grape)
Nose: intense violet scent.
Hints of red fruit (plum, blackberry, blueberry, cherry)
Tertiary aromas: caramel, toasted, vanilla
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
First courses of spicy soups such as pasta and beans or second courses of meat and slightly aged cheeses, with hard dough.
The wine will keep its characteristics for 9-12 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
4,000 / year, numbered