new valpolicella classico superiore en - zyme.it · new valpolicella_classico_superiore_en.pdf...

www.zyme.it Valpolicella Classico Superiore DOP Denominazione di Origine Protetta Town/area: Negrar and Sant'Ambrogio di Valpolicella (VR) Soil profile: predominantly limestone and clay Grapes: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Oseleta Technical data: alcohol 14% residual sugar 6 g/l total acidity 5.7 g/l dry extract 27 g/l pH 3.40 Vineyard practices: organic fertilisation and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning.Handharvestinbinsof300 kg. Vinification and maturation: fermentation of the fresh grapesinSeptember-October at natural temperatures, with a second fermentation, about 15 days, inJanuary on the skinsof Amarone in accord with the classic Ripasso tradition. At least 2 yearsʼ maturation in large Slavonian oakovals, followed by 6 monthsin the bottle Ideal food pairing: accompaniescold cuts, medium-aged cheeses, soups, and lighter meats Servingtemperature: 18°C Recommended glass: balloon-shaped stemmed glass Appearance: mediumruby red,tending towards garnet with ageing Bouquet: notesof ripe cherry, morello cherry, and semi-dried plum Palate: smoothand seductive, with an appealing sapidity and impressions of ripe fruit and spice Available sizes: 750 ml; 1.5, 3.0, 5.0 l Packaging: casesof 6 bottles. Wood boxof 1-3-6 bottles for 750ml and magnums VALPOLICELLA CLASSICO SUPERIORE Cat egory |Dry red wine In a word: naturally superior Over a rich, Bordeaux-red background, a pen iswriting the name Valpolicella, still uncompleted, however, to suggest the humility and respect with whichthe winemaker approachesthisgreat classic, whose quality isalwaysbeing refined and improved.

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Page 1: New Valpolicella classico superiore en - zyme.it · New Valpolicella_classico_superiore_en.pdf Created Date: 1/30/2019 4:15:52 PM

www.zyme.it

ValpolicellaClassicoSuperioreDOPDenominazionediOrigineProtettaTown/area:NegrarandSant'Ambrogiodi Valpolicella (VR)Soilprofile:predominantly limestoneandclayGrapes:40% Corvina,30% Corvinone,25% Rondinella,5% OseletaTechnicaldata:alcohol14%residualsugar6g/ltotalacidity5.7g/ldryextract27g/lpH3.40Vineyardpractices:organicfertilisationandhand-pruning;shoot-thinning,leaf-pulling,cluster-thinning.Handharvestinbinsof300kg.

Vinificationandmaturation:fermentationofthe freshgrapesinSeptember-Octoberatnatural temperatures,withasecondfermentation,about15days,inJanuaryontheskinsofAmarone inaccordwiththeclassicRipassotradition.At least2years̓ maturationinlargeSlavonianoakovals,followedby6monthsinthebottleIdeal foodpairing:accompaniescoldcuts,medium-agedcheeses,soups,and lightermeatsServingtemperature: 18°CRecommendedglass: balloon-shapedstemmedglassAppearance:mediumrubyred,tendingtowardsgarnetwithageingBouquet:notesofripecherry,morellocherry,andsemi-driedplum

Palate:smoothandseductive,withanappealingsapidityand impressionsofripe fruitandspiceAvailablesizes:750ml;1.5,3.0,5.0lPackaging:casesof6bottles.Woodboxof1-3-6bottlesfor750mlandmagnums

VALPOLICELLACLASSICO SUPERIORECategory |Dry redwine

Inaword:naturally superiorOverarich,Bordeaux-redbackground,apeniswritingthenameValpolicella,stilluncompleted,

however,tosuggest thehumilityandrespectwithwhichthewinemakerapproachesthisgreatclassic,whosequality isalwaysbeingrefinedand improved.

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