Caracteristics: GRAPE VARIETIES: 70% Corvina, 20% Rondinella, 10% Molinara. VINEYARD LOCATION AND CHARACTERISTICS: Valpolicella Classica, hilly district, tuff, clay and limestone soil with south - west facing slopes at 150 - 300m of altitude. VINE PLANTING SYSTEM: Pergola (trellised vine) with 3000 vines per hectare and 15- 18buds per vine. YIELD PER HECTARE: 28hl per hectar HARVEST TIME: Manually at middle October with qualified staff and carried in small boxes. It is then re-ed in the fruit warehouse for perfect drying. VINIFICATION: Grapes are placed in small boxes and stays into the fruit warehouse. With perfect drying grapes, wither naturally and thus, have an extraordinary hight sugar level, good glicerin and aromas. After 3 months grapes are softly pressed. Low temperature makes the process of fermentation long and slow. Maceration can take longer than a month. Let ripen in medium - sized slavonian oak casks and in small French oak barriques, where it undergoes a 15 month - ageing period, before being collected and bottled.The production is limited. ANALYTICAL DATA: ALCOOL: 16% Vol, total acidity 5.80 g/l. ORGANOLEPTIC EXAMINATION: A prestigious wine well bodied, elegant and vigorous. An intense garnet red colour, idry and generous in flavour, powerfull and delicate. Its complex perfume reminds of flowers, scents and ripe fruit, with hints of underwook and leather.
Suggested matches: As for the Amarone Classico, the crus "Scarnocchio" is perfect for roasted game, spicy cheeses and braised meat. Far meals, it is an extraordinary "meditation wine". To open one hour before serving.
Allergic-Info: This wine can contain sulfites
A rather fresh appearance to this wine's colour. The nose has the same character, bright and fresh, with a light cherry aroma. The palate has a leaner character than I was perhaps expecting , although the fruit profile is as expected and it certainly has a rather appealing grippy structure beneath it all.
Blue cheese bovine milk, Appearance: covered in sweet grape mark, Aroma: fruity - nectar, Flavour: spicy - sweet and sour, Consistency: very soft, Maturation: 4 months, refining cell and grape mark.
Characteristics: Slice-ready, bone-out and with twine tied by hand. Flavour: Mild, Area: Emilia Romagna
DEGUST Affineur assortment of approx. 1.7 kg consisting of 6 cheese and 1 chutney of 70 g of nightmares Pragas. Termensis: Soft cheese in Gewürztraminer stored Florie: Goat soft cheese with honey & mountain blossoms refines Steiner Zwerg: Cut cheese Mühlwald Maja: Cut cheese in beeswax stored Marzolino Fiorino: Sheep's milk cheese the Maremma Lakrizi Blu: Blue cheese with liquorice refines.
this Nebbiolo comes Nebbiolo grapes for Barolo, generally the youngest ones. The perfect structure with typical perfumes of the Barolo Bricco Boschis with inklings principally fruity then floral then spiced, open and intense. The perfect potential for the ageing.