VALPOLICELLA "CEREOLO" DOC 2004

BOTTLE: 75 cl
ALCOHOL: 14,26 %
TOTAL ACIDITY: 5,35 g/l
RESIDUAL SUGAR: 4,9 g/l
NET DRY EXTRACT: 35,6 g/l


GRAPES: this Valpolicella is produced with Corvina Veronese, Corvinone, Rondinella, Dindarella, Croatina and Oseleta grape
varieties.

MAIN GROWING AREAS: Fondo Cereolo di Sopra. The average altitude is 160 metres above sea level.

CULTIVATION METHOD: espalier and pergola. Production: approx 5-6 tonnes per hectare.

HARVEST: from mid-September.

PARTIAL DRYING: from September to the end of October with an average weight loss of 25-30% in humidity-controlled lofts.

PRESSING AND FERMENTATION: the grapes are pressed at the end of October. The grapes are pressed and de-stemmed in the wine-press and then undergo 24-36 hours of cold maceration. Temperature-controlled fermentation, using selected yeasts, then takes place in steel vats for a period of approx. 20 days, allowing the extraction of colouring substances, tannins and the aromatic components from the grape skins. The wine is racked and then transferred to temperature-controlled tanks where malolactic fermentation ensues.

WINEMAKING AND AGEING: The larger lees are removed from the wine which is then transferred to French oak barriques for approx. 10-15 months. At the end of this phase, the wine is fined and filtered and is then ready for bottling.

CHARACTERISTICS OF THE WINE: the wine is an intense ruby-red, with garnet highlights. It is rather intense on the nose with a lingering aroma reminiscent of mature cherries, woodland fruits and stewed plums, and is rich and complex on the palate. The fruitiness is balanced by soft tannins and the finale is lingeringly spicy