Vinity

VENTURINI, VALPOLICELLA CLASSICO

Valpolicella Classico is a young, ruby red wine with a pleasant fruity bouquet typical of the grape varieties used. It is a medium-bodied wine, traditional in style and suitable for all types of foods.

Region: Veneto
Production Area: Valpolicella Classico, San Floriano (Verona)
Appellation: Valpolicella Classico DOC
Vintage: 2006
Varietal Blend: Corvina Veronese 70% Rondinella 20-25% Molinara 5-10%
Vineyard: 750 feet above sea level with a mainly south-western exposure. Density: 1,300 vines per acre. Average vines age: 30 years old.
Planting System: Trento-style Pergola.
Soil:. Very light limestone rich in fossils.
Harvest: First two weeks of October.
Yield: About 5.2 tons per acre
Alcohol: 12.5%
Vinification: Fermentation at controlled temperature of 20/25 °C with a 8 day maceration with daily pump-overs followed by a malolactic fermention.
Aging: 12 months in large French oak barrels and 6 months in the bottle

Tasting Notes: The color is a highly charged garnet and it can boast an extremely fine and delicate nose with a hint of violets and dried fruit. The taste is delicate, full and velvety.

Food Pairings: Pasta with red sauces, vegetable dishes.

	VINITY WINE COMPANY
Home Back VENTURINI, VALPOLICELLA CLASSICO Valpolicella Classico is a young, ruby red wine with a pleasant fruity bouquet typical of the grape varieties used. It is a medium-bodied wine, traditional in style and suitable for all types of foods. Region: Veneto Production Area: Valpolicella Classico, San Floriano (Verona) Appellation: Valpolicella Classico DOC Vintage: 2006 Varietal Blend: Corvina Veronese 70% Rondinella 20-25% Molinara 5-10% Vineyard: 750 feet above sea level with a mainly south-western exposure. Density: 1,300 vines per acre. Average vines age: 30 years old. Planting System: Trento-style Pergola. Soil:. Very light limestone rich in fossils. Harvest: First two weeks of October. Yield: About 5.2 tons per acre Alcohol: 12.5% Vinification: Fermentation at controlled temperature of 20/25 °C with a 8 day maceration with daily pump-overs followed by a malolactic fermention. Aging: 12 months in large French oak barrels and 6 months in the bottle Tasting Notes: The color is a highly charged garnet and it can boast an extremely fine and delicate nose with a hint of violets and dried fruit. The taste is delicate, full and velvety. Food Pairings: Pasta with red sauces, vegetable dishes.