Ruby red in colour, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. Whilst young it is impressively lively and playful on the palate while it expresses greater delicacy and finesse some two years later.
This year the harvest was long, with slow ripening, and abundant, high-quality grapes. Spring was particularly wet and in early July, due to the considerable number of bunches, we carried out some thinning to restore the equilibrium of the vineyard. A dry period started in July, interspersed with some timely showers. On the eve of the harvest, heavy rains (up to 170 millimetres of rainfall) made us fear the worst, but fortunately, the forecasted poor weather conditions failed to materialize. In September, therefore, we experienced a sort of new, ‘mini summer’, with temperatures reaching up to 33°C, high overall temperatures but also equally high fluctuations (even differences of 15°C between day and night), which enabled the grapes to attain ideal ripeness. Phenolic maturity was achieved in the last third of September. The grapes are in a perfectly healthy condition, with high quantities and quality.
This type of Valpolicella is the perfect accompaniment to Italian antipasti, soups, pasta dishes and other dishes typical of Mediterranean cuisine. It also pairs well with roasted and grilled white meats and is ideal as a summer red to drink
with fish dishes. Serve preferably at 16°C (61°F) and open the bottle shortly before drinking.