Raffello 2006
Production Area: NEGRAR (Valpolicella Classica e Storica) Grape Varietals: Corvina, Rondinella, Corvinone, Molinara, Oseleta. The grapes have been dryed for 4 month Vineyard Location Located in the hills of the Valpolicella Classico area. It’s Vigolo hill in Negrar Soil type: Calcareous-silt-clay ExposureSouth-eastHarvest mid-September Harvesting Method Manual selection of the best bunches Drying process Naturally dried for 3-4 months in the drying facility where the grapes lose 40-45% of their original weight Fermentation & Aging In temperature controlled stainless steel tanks with natural yeasts. The fermentation required more than 80 days and 3 times each day we make a gentle breaking up of the marc with air to extract much more as possible from the skins! The wine is then put into french oak barriques for 24 months and then 10 months in bottles before to be selled.
Alcohol content: 15,00 % vol. Characteristics: Deep ruby red colour. Bouquet: jam, dried flowers, tobacco and chocolate; these fragrances come back in the flavour which is elegant and smooth. Use:Dishes of game, braised meat, stews and mature cheeses. Excellent at the end of a meal.
