2008 Tedeschi Valpolicella Classico Superiore
Last edited on 12/4/2012 by fries
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This is the typical Valpolicella Superiore wine, made according to the best traditions and with all the characteristics of Tedeschi Family wines: good structure, delicate flavor, elegance. The grapes come from vineyards located in the Classic Valpolicella zone.
Grapes are harvested by hand at the beginning of October. Grapes are pressed and stems are removed and the must is sent to fermentation vats. Here it ferments at a temperature of about 28C: skin steeping lasts about 10 days. Three pumpings over a day are performed during the first 3 days of fermentation. This favors extraction of coloring substances from the skins. The number of daily pumping over is reduced after this period. The wine, after fermentation, is transferred into steel tanks for spontaneous clarification and then decanted into Slavonia oak barrels (5000 liter capacities) for low-oxygen aging. The wine remains in contact with the wood for about one year. Malolactic fermentation, performed by indigenous lactic bacteria, takes place during this period. The wine is then bottled and refined in the bottle for about 6 months before it is marketed.
Moraine clay and limestone
30% Corvina - 30% Corvinone - 30% Rondinella - 10% Molinara, Rossignola, Negrara, Dindarella
DESCRIPTION OF THE WINE
Ruby red with garnet reflections. Clear and transparent.
Fresh with clear notes of cherry and currants.
Good body, good, well-balanced and harmonic structure. The after taste confirms the notes in the bouquet.
Duration: 5/7 years.
Combinations: pasta, white and red meat dishes.
Serve at 16°C.