VALPOLICELLA SUPERIORE D.O.C.
“DANDARÌN” 2004

BOTTLE: 75 cl
ALCOHOL: 14.6%
TOTAL ACIDITY: 5.5 g/l
RESIDUAL SUGAR: 4.8 g/l
NET DRY EXTRACT: 35 g/l


GRAPES: Valpolicella Superiore “Dandarìn” is produced from Corvina Veronese, Corvinone, Rondinella, Dindarella and Oseleta grapes.

MAIN GROWING AREAS: Fondo Dandarin and Fondo Castello. The average altitude is 230 metres a.s.l.

CULTIVATION: espalier-guyot. Production: approx 5-6 tonnes per hectare.

HARVEST: from mid-September.

PARTIAL DRYING: in humidity-controlled lofts for 15-20 days, with an average weight loss of 10-15 %.

PRESSING AND FERMENTATION: the grapes are crushed and de-stemmed in October. After 12-24 hours of cold maceration, temperature-controlled fermentation, using selected yeasts, takes place in steel vats for a period of approx. 15-20 days to draw out the freshness and fruity aromas from the grapes.

WINEMAKING AND AGEING: The larger lees are removed from the wine which is then transferred to French oak barriques (second or third year) for approx.12 months.

CHARACTERISTICS OF THE WINE: Intense ruby red in colour, with a vivid and clean-cut bouquet reminiscent of red fruit, blackberries and bramble berries, followed by balsamic nuances, sweet spices and tobacco. It is sumptuous and velvety-warm on the palate, with soft tannins, balanced and persistent.