RUBRO DEL FORTE
pgi rosso Veronese
Who is Rubro del Forte for me?
“One more step, one more effort. He knew he had chosen the most difficult path to reach the top. He stopped for a moment, with his head against the rock wall. The sun beat down on the dark stone, which gave off a warm, mineral smell. He glanced at the route he had already taken and looked up at the ground he still had to conquer. He summoned up his strength and intelligence and set off once again.”
“One more step, one more effort. He knew he had chosen the most difficult path to reach the top. He stopped for a moment, with his head against the rock wall. The sun beat down on the dark stone, which gave off a warm, mineral smell. He glanced at the route he had already taken and looked up at the ground he still had to conquer. He summoned up his strength and intelligence and set off once again.”
- Vine species: corvina, corvinone, rondinella.
- Denomination:Igp Rosso Veronese
- Soils: clayey, loamy, calcareous
- Year planted: 2005
- Altitude: 220m asl
- Exposure: east-south-west ridge
- Cane training system: Guyot
- Planting density: 5700 plants/Ha
- Grape yield per hectare: 8000 kg
- Harvest season: mid-September
- Harvesting: by hand, by selection
- Drying: 1 month on racks
- Temp. of fermentation: 15°C
- Duration of fermentation: 35/40 days
- Maceration: prefermentation at 10°C
- Fining: 12 months in large French oak barrels
- Fining in the bottle: 1 year
- Maximum aging time planned: 20 years
- Alcoholic content: 13,5% vol
- Colour: pale ruby red with vivid garnet higlights
- Aroma (nose): red roses, violets, cherry similar oxidative notes to sherry wine.
- Taste: Balsamic notes of pennyroyale and licorice, with pink peppercorn and mineral wiff from basalt rock.
Rubro del Forte Rubro del Forte is made with the typical grapes of the Valpolicella zone: Corvina, Corvinone and Rondinella. It is named after the Austrian military complex on the Torricelle hills above Verona. The grapes are dried for about a month in order to concentrate their aromas and flavors. Fermentation takes place at very low temperatures and continues over a long period, with the must being pumped over the skins several times in the presence of oxygen. The wine is then matured for at least one year in large barrels.
Rubro del Fort has a pale ruby color, with vivid garnet highlights. The nose is complex. The sweet scents of red roses, violets, cherry jam and cherries evolve into a warmer sensation that vaguely recalls the oxidative notes of sherry. This gives the wine its distinctive personality. Everything blends nicely with fresh balsamic notes of pennyroyal and licorice, along with a pungent hint of pink peppercorns and a mineral whiff that is reminiscent of black basalt rock. On the palate it is lively with firm tannins and a tangy flavor that set off the warmth of the alcohol. Fruity and floral notes found on the nose continue on to the lively, crisp palate. The freshness in every sip signals that this is a wine of great longevity.
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