Montegradella Valpolicella

Description

Production area
Grapes harvested in the Valpolicella classica region, from vineyards planted on loamy marl in the hilly countryside of Fumane, San Pietro in Cariano and Marano.
Grape varieties
Corvina and Corvinone (70%), Rondinella (30%). The grapes are left to dry for 40-45 days before pressing.
Yield
100 kg of grapes yield 50-55 litres of wine.
Wine analysis
Alcohol 14% vol.
Total acidity 5.5-6‰.
Dry extract 30-32‰.
Ageing
24 months: 30% in barrique (225-litre French oak barrels) and the remaining 70% in 20-hL and 30-hL Slavonian oak barrels.
Refining
A minimum of 12 months in the month.
Sensory impressions
A strong yet brilliant ruby red colour with garnet hues, its bold and enticing nose is wide, well balanced and refined, redolent of prunes and maraschino cherries, mixed spices (cloves) and vanilla. The structure is firm, with silky tannins caressing the palate; alcohol and freshness are extremely well balanced; the finish is long, clear, with a pleasant touch of bitterness.
Serving temperature
16-18° C.
Recommended food pairings
An ideal match for rich and succulent dishes such as braised or stewed meat, roast beef or poached fillet. It is also excellent with cheese in varying degrees of ripeness, such as mature Monte Veronese and 3-year-old Bitto.
Longevity
8 to 10 years or more, if stored on its side in a cool, dark environment.