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Vini Amarone e Recioto |
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Vini Valpolicella |
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Vino di Ripasso |
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Grappa e Olio |
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Vini Classici Veronesi |
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Linea Fabriseria |
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La Fabriseria Valpolicella DOC Classico Superiore
The Tedeschi family has endeavored to improve the quality of its wines and to accentuate the relationship between the traditional vines and the region. For this reason, Rosso La Fabriseria, a wine created with an international style has been completely re-conceptualized and today is being introduced to the wine drinking audience as a wine that is coherent with the rest of our production and completely rooted in the Valpolicella region. The grape selection consists of Corvina, Corvinone, Rondinella and a small percentage of Oseleta. The grapes come from vines that are grown exclusively within the Valpolicella Classica Region and are left to over ripen on the vine. The wine yield per hectare is very low and does not exceed that of the Amarone wine. The wine is age exclusively in Slovenian oak barrels. TheValpolicella La Fabriseria is today a great and important Valpolicella wine and represents yet another wine that the Tedeschi family entrusts to tell the world the story of this splendid region.
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Vineyard notes
| Soil | Moraine clay and limestone | 
 | | Vine density | 3000 vines/hectare | | Vineyard age | 15 years | | Cultivation | Trent small bower | | Pruning | 10-14 buds/plant | | Production | 6400 kg/hectare | | Grape varieties | 35% Corvina - 30% Corvinone - 30% Rondinella - 5% Oseleta |
Winemaking technique
Grapes, in perfect health and lightly over ripen, are harvested in the middle of October. The grapes are treated with care to preserve their unique potential as much as possible and exalt to the utmost the pedo-climatic characteristics of the environments that they come from. Pressing is so soft that some of the grapes remain whole with the stem. The must ferments in small fermenting vats for optimum contact between liquid and solid parts during steeping. Alcoholic fermentation takes place at 25°C and lasts about 10 days. Steeping of skins lasts another 20 days. Oxygenation and temperature control help quickly start malolactic fermentation that is then rapidly terminated in Slavonia Oak barrels. This way the lactic bacteria, responsible for malolactic fermentation, generate buttered and grilled aromatic components that amalgamate with the overall organoleptic characteristics of the wine, making it fat and, at the same time, velvet smooth. The wine is marketed after one year and half of refinement in wood and six months in the bottle.
Description of the Wine
| Color | Intense ruby red, clear and transparent | | Bouquet | Hints of black currant, sour cherry, cherry, and prune gives freshness to the wine and is combined with hints of minerals and vanilla ethers | | Flavor | Rich structure and balance. The extract concentrate is revealing and well balanced by a significant tannic structure, by a lively acidity and by an alcohol content that insures a good aging potential. The retro-olfaction confirms the nose notes. It is an elegant wine with a long finish. |
Game and red meat - Skim milk and aged hard cheeses.
Serve at 16-18°C.
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