Rosso Verona “Massimino”

Wines

This wine is dedicated to Massimino, the second-generation of Venturini family of winemakers, a man with a steadfast, determined character whose rather brusque manner concealed a great heart and benevolent gaze. Produced in a lighter “appassimento” style than the modern rules for Amarone require, the grapes for Massimino are dried for a shorter period of time before the crush. This creates a dry, complex rich wine with a long finish. All the flavor of Amorone but in a fresher style.

Appellation: Rosso Verona IGT

Type: Red, appassimento, dry

Blend: 75% Corvina and Corvinone, and 25% Rondinella

Organic

Wine Details:

Tasting Notes:

Color: Dense, impenetrable ruby red with garnet glints.

Bouquet: Aromas of raspberries, currants and wild strawberries joined by notes of vanilla and floral hints of red roses seduce the nose.

Taste: Very compact in the mouth with excellent balance. The alcohol content is offset by the freshness, and the perceptibly savory dryness of the tannins. The long finish is full of fruit and savory spice.

Alcohol by volume: 15%.

Serve: 18-20°C (64-68°F).

Food Pairing: Excellent with mixed platters of grilled meats, for an original pairing we suggest that you try it with spicy foods like meat goulash, Indian dishes, or a spicy vegetable soup.

Vinyard Notes:

Production area: Campo Ossan at 150 meters above sea level in the hilly area of Valpolicella Classica.

Vineyard exposure: South-West.

Soil: Medium texture and fertile.

Training System: Guyot.

Density: About 5,000 vines per hectare.

Yield per hectare: 8000 kilograms - wine yield per hectare - 40 Hl.

Average of vines: 40 years old.

Winemaking Notes:

Harvest: Third week of September, manual picking and sorting.

Production Technique: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until December. During this time, they lose about 50% of their weight.

Vinification: In early December the dried grapes are pressed keeping the grapes in bunches.

Fermentation: 50-65º F. Maceration last for 20 days. Daily remontage.

Aging: The wine is transferred to oak barrels immediately after drawing from the vats, where it matures in oak barrels and tonneaux for 24 months. It is held in bottles for another 6 months before release.