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Vini Amarone e Recioto |
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Vini Valpolicella |
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Vini IGT |
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Vini Classici Veronesi |
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Linea Fabriseria |
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Grappe |
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Olii |
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Capitel dei nicalo' - valpolicella classico superiore doc
This wine is made from red grape varieties grown on moraine hills in the Classic Valpolicella zone. This wine is produced using a traditional Veronese technique: raisin-drying of the grapes.
What we really have is light dehydration: the grapes, placed in wooden crates for about one month, lose about 8-10% of their weight. During some years they may be partially attacked by Botrytis cinerea in the larval state (noble mold).
This light dehydration naturally enriches the sugar contents of the grapes, their dry extract, ash and the color of the wine. Pre-fermentation aromas are formed during drying. These subsequently blend with fermentation aromas and, above all, with tertiary aromas coming from aging the wine in wooden barrels.
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Vineyard notes
| Soil |
Moraine clay and limestone |
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| Vine density |
2500 vines/hectare |
| Vineyard age |
20 years |
| Cultivation |
Trent small bower |
| Pruning |
14-18 buds/plant |
| Production |
9000 kg/hectare |
| Grape varieties |
30% Corvina - 30% Corvinone - 30% Rondinella - 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella, Sangiovese |
Winemaking technique
The grapes, as we have already described, are preserved in wooden crates for about one month after they are harvested at the start of October.
Then they are pressed and stems are removed and they undergo fermentation in special small fermentation vats. Skin steeping also takes place during fermentation. Fermentation and steeping take place in 14 days at a temperature of 28°C.
The must is pumped over during steeping in order to extract the largest possible amount of color and to get maximum body and structure for the wine. Malolactic fermentation takes place when alcoholic fermentation is terminated. Then the wine is placed in Slavonia oak barrels (5000 liter capacity) and left to age for a year and a half.
The wine, during this period, balances its structure and stabilizes its color. It is then bottled and refined in a reductive ambient for about 6 months before being marketed.
Description of the wine
| Color |
Strong ruby red with garnet reflections.Clear and transparent. |
| Bouquet |
Complex: a wood aroma mixes with the vanilla of Slavonia oak |
| Flavor |
Good body, good structure, lively acidity and alcohol content well balanced with tannins.The after-taste confirms the notes in the bouquet.A complex and elegant wine. |
The wine maintains its characteristics for 5-8 years.
Combinations: an all-dinner wine, from pasta to cheeses.
Serve at 16°C.
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