VALPOLICELLA SUPERIORE
DOP
Who is Valpolicella Superiore 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.”
- Denomination: Dop
- 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: September/October
- Harvesting: by hand, by selection
- Drying: 1 month on racks
- Temp. of fermentation: 22°C
- Duration of fermentation: 30-40 days
- Maceration: prefermentation at 12°C
- Fining: 12 months in large French oak barrels
- Fining in the bottle: 1 year
- Maximum aging time planned: 15-20 years
- Alcoholic content: 14 vol
- Colour: pale ruby red with vivid garnet higlights
- Aroma (nose): red roses, violets, cherry
- Taste: Balsamic notes of pennyroyale and licorice, with pink peppercorn and mineral wiff from basalt rock.
Our Valpolicella Superiore is ruby red and glides elegantly around the sides of the glass. The bouquet is bursting with juicy ripe cherries and hard graphite notes. Later, aromas of violet petals, red roses, spices and balsamic notes come through. On the palate, it is warm and well balanced. Flavoursome and fresh, the flavours detected in the bouquet are reflected on the palate. Its strong personality make it a particularly suitable match for succulent and elaborate meats such pasta sauce made with game, grilled pork chops, veal shin or the traditional oxtail stew "Coda alla Vaccinara".
FOR MORE INFORMATION
ContactCantina Giovanni Ederle - Via Santa Giuliana, 2 - 37128 Verona (Vr) - Tel. +39 045/913797 / +39 045/5708183 - E-mail: info@giovanniederle.it - P.Iva 02524100233 Privacy & Cookie Policy - Cookie preferences
Certified Organic Farm
Credits TITANKA! Spa