Corte Giara, Valpolicella
Country: Italy Region: Veneto
Varietal: Corvina Veronese, Rondinella Vintage: 2023
Category: Red Wine Style: Dry
Producer: Corte Giara
Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit bought in from outside their own vineyards. They have a similar stamp of quality that sets them apart from most of the Veronese wines produced at this level.
Winemaker: Franco Allegrini
Vineyards:
Vineyards are located on the hillsides of the Valpolicella production area at an altitude between 180-250 metres above sea level facing southeast. Soils here are clay and chalk. The vines are 27 years old on average, with a plant density of about 3,000 vines per hectare. There are 16 buds per vine.
Vinification:
The grapes were hand-harvested, de-stalked and then soft crushed. Fermentation took place in temperature-controlled stainless steel tanks between 26-30°C over a period of 8-10 days with daily periodic pump overs. Malolactic fermentation occurred naturally. The wine was aged for three months in temperature controlled stainless steel tanks before being bottled.
Tasting Notes:
Intense and inviting ruby red. Characteristic hints of cherries and pepper are followed by subtle herbal nuances. Dry and well-balanced, the traditional fresh acidity balances the soft fruitiness producing a supple, yet feisty wine.
Food Suggestion:
Simple Mediterranean cuisine, especially pasta and seasonal soups; appetising entrées, including hot toasted 'bruschetta' with extra virgin olive oil, ham and sausages.
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Description
Country: Italy Region: Veneto
Varietal: Corvina Veronese, Rondinella Vintage: 2023
Category: Red Wine Style: Dry
Producer: Corte Giara
Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit bought in from outside their own vineyards. They have a similar stamp of quality that sets them apart from most of the Veronese wines produced at this level.
Winemaker: Franco Allegrini
Vineyards:
Vineyards are located on the hillsides of the Valpolicella production area at an altitude between 180-250 metres above sea level facing southeast. Soils here are clay and chalk. The vines are 27 years old on average, with a plant density of about 3,000 vines per hectare. There are 16 buds per vine.
Vinification:
The grapes were hand-harvested, de-stalked and then soft crushed. Fermentation took place in temperature-controlled stainless steel tanks between 26-30°C over a period of 8-10 days with daily periodic pump overs. Malolactic fermentation occurred naturally. The wine was aged for three months in temperature controlled stainless steel tanks before being bottled.
Tasting Notes:
Intense and inviting ruby red. Characteristic hints of cherries and pepper are followed by subtle herbal nuances. Dry and well-balanced, the traditional fresh acidity balances the soft fruitiness producing a supple, yet feisty wine.
Food Suggestion:
Simple Mediterranean cuisine, especially pasta and seasonal soups; appetising entrées, including hot toasted 'bruschetta' with extra virgin olive oil, ham and sausages.
