Bio

Valpolicella Superiore Le Mattoline

Appellation
Valpolicella Superiore DOC
Region
Veneto go to region
Zone
Campiano
Varietals
Corvina 60% - Corvinone 25% - Rondinella 10% - Oseleta 5%
Wine Type
Red wine

Corvina

Vineyard extension
11 ha
Year of planting
2000
Soil type
Clay - calcareous with volcanic lapilli
Exposure
South, South West
Altitude
500 masl

Corvinone

Year of planting
2000
Soil type
Clay - calcareous with volcanic lapilli
Exposure
South, South West
Altitude
500 masl

Rondinella

Vineyard extension
2 ha
Year of planting
2000
Soil type
Clay - calcareous with volcanic lapilli
Exposure
South, South West
Altitude
500 masl

Oseleta

Vineyard extension
1 ha
Year of planting
2000
Soil type
Clay - calcareous with volcanic lapilli
Exposure
South, South West
Altitude
500 masl
Grape yield per hectare tons
0,45
Average production/year
7000 btls
Method of Harvest
By Hand
Organic status
Organic
Length of maceration
3-4 days with punching down and pumping over several times a day
Vessel of fermentation
Stainless steel vat
Temperature of fermentation
16-18 °C
Length of fermentation
2-3 weeks
Vessel of aging
French oak barrel, stainless steel vat and bottle
Length of aging
2 years in french oak cask, than 1 year in stainless steel vat and following at least 6 months in the bottle
Malolactic Conversion
Yes
Low SO2
Yes

Tasting Notes

Serving temperature 16-18 °C

Pairings Auction with tasty sauces, red and grilled meats, braised and seasoned cheeses

Color Intense Ruby red, clear

Nose Complex and fine. Scents of ripe red fruits, cherry, blackberry and spicy notes such as pepper as licorice

Palate Soft and elegant, good acidity with mineral notes and with a long finish.

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