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Gini
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
- 4,5
- Average production/year
- 7.000 btls
- Method of Harvest
- By Hand
- Organic status
- Organic
- Type of yeast and fermentation
- Spontaneous fermentation with indigenous yeasts
- 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
Packaging
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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