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Valpolicella Superiore
Printable Version |
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NICOLIS
VALPOLICELLA SUPERIORE
CLASSICO DOC 2001
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Town:
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S. Pietro In Cariano
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Region:
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Veneto
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Grape variety:
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Corvina
60%, Rondinella 20%, Sangiovese 15%, Molinara 5%
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| Size of
vineyard: |
5 Acres (2 Ha) |
Training of vines: |
Pergola |
| Age of vineyard: |
1983 (average)
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Altitude: |
500 ft (150 m.a.s.l.) |
| Vines/Acre: |
1,000 (2,500/Ha) |
Yield/Acre: |
5,500 gallons |
Soil:
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alluvial of glacial
origin, dry, clayey
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Exposure:
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| Harvest: |
Mid October
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| Sugar at
harvest: |
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Alcohol: |
12.5% |
| Total acidity: |
5.7 g/l
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Dry extract: |
26 g/l |
PH:
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3.45
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Residual sugar:
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| Vinification: |
Left to
ferment for about 15 days with grape rememnants at
72°F (22°C).
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| Fermentation: |
Stainless Steel |
Malolactic ferm: |
Yes
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| Filtration: |
fossil flours
microfiltration |
Fining: |
3 months in bottle
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| Aging: |
Slavonian oak
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Production: |
6,000 btls |
Bottling date:
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March 2002
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Release date:
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June 2002
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| Color: |
Intense
ruby red |
| Fragrance: |
Medium,
intense perfume, pleasing, persistent,
with hints of bitter almonds. |
Taste:
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Full,
well bodied, and harmonious.
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Food matching
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Goes
well with roasted meats, and in particular with roasted lamb as well as
with aged cheeses.
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