VALPOLICELLA SUPERIORE D.O.C.
“TERRE DI SAN COLOMBANO” 2004

BOTTLE: 75 cl
ALCOHOL: 14,70%
TOTAL ACIDITY: 5,45 g/l
RESIDUAL SUGAR: 5,0 g/l
NET DRY EXTRACT: 34,0 g/l


GRAPES: Valpolicella Superiore “Terre di San Colombano” is produced from Corvina, Corvinone, Rondinella, Croatina and Oseleta grapes.

MAIN GROWING AREAS: Fondo San Colombano and Fondo Castello. The average altitude is 220 metres a.s.l.

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

HARVEST: from mid-September.

PARTIAL DRYING: in humidity-controlled lofts in September 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 24-36 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 for approx. 8-12 months.

CHARACTERISTICS OF THE WINE: its ruby-red appearance pre-announces the intense fragrance of red fruit, blackcurrants and blackberries, followed by balsamic hints of sweet spices and tobacco. Sumptuous and velvety, on the palate it is rich and powerful with soft tannins, balanced maturity and a lingering finale.