Valpolicella Classico DOC 2016
The Valpolicella is the most simple and genuine wine of our area, coming form the direct pressing of fresh grapes. The vine varieties used are the typical ones: Corvina, Corvinone, Rondinella and Molinara. This wine was traditionally part of the daily nutrition: for this reason, Valpolicella should have been a fresh and light wine even in old times.
In Gnirega we chose to produce a Valpolicella which reflects this tradition: we chose to exalt the natural features deriving from our grapes and soils.
Wine Characteristics
This Valpolicella is the result of a warm and dry vintage, similar to the vintage 2015 and 2017. The harvest began at the end of Septeber because of the vegetative stop occurred to vines in the midth of summer, caused by drought.
On the palate it is possible to feel hints of ripe fruit together with a nice acidity which make a light and drinkable wine. The alcohol content confirms the vintage trend, maintaining nevertheless a good balance.
ENOLOGY
Pressing date: 19th January 2016
Maceration on skins: 7-10 days;
Temperature control just above 30°C
Sulphur Dioxide and/or ascorbic acid: Sulphur Dioxide 5 g/hl
on must, no ascorbic acid.
Use of selected yeasts: No
Stabilization Process: static, spontaneous
Filtering: no
Clarification: no
Refinement in steel: 2 years
Refinement in bottle: min. 2 months.
Corrections: no
Wine yield from grapes (%): 70%
Bottle type: Bordelaise expo
Cork type: natural cork
Certifications: organic wine
VITICULTURE
Soil: Clay, chalky and very rocky soil.
Exposure: midday-evenings
Altitude: 300 m.
Vine variety: Corvina 40%, Corvinone 30%, Rodinella 25%, Molinara, Cabernet, Croatina
Type of farming: Pergola of Verona
Vine age: 3-40 years
Plant density (plant/ha): 3500-4000
Production vine (kg/plant): 2-2,5 kg
Production per hectare (kg/ha): 8,000-10,000
Treatment: copper e sulphur, sexual confusion
Fertilizer: manure every 3-5 years, according to the need.
Harvest: 30th September – 5th October 2016
Harvest Method: manual
Use of purchased grapes: no
Certification: organic agriculture.
CHEMICAL PROPERTIES
Alcohol content: 12,8% vol
Total acidity / volatile acidity (g/l): 6,13 / 0,32
Dry Extract: 24 g/l
Total sulphur dioxide: 25 mg/l
Residual sugar: 0,6 g/l
