Valpolicella Classico Superiore Vigneto I Cantoni DOC (2017)
Bottles produced: 3,000
Grapes: Corvina, Corvinone and Rondinella.
Colour: Deep Ruby.
Alcohol by volume: 14%
ecoVINO says: This wonderful and very well-balanced Valpolicella Classico Superiore DOC red wine undergoes a similar winemaking process (appassimento method) to an Amarone wine yet is more affordable. The grapes are dried naturally for a shorter period of time before the winemaking process begins and the wine spends slightly less time ageing in the barrel than an Amarone wine. The resulting dry red wine has lots of body and is very smooth. The wine is really well-structured with great intensity and complexity. Extremely drinkable now and if stored properly will continue to age until at least 2027.
Aroma: Lovely pronounced aromas of fruity red fruits - particularly redcurrant, red cherry and cranberry - with hints of spice and black pepper. Secondary and tertiary aromas include warm cedar and hints of liquorice.
Taste: Warm and dry with low-to-medium acidity and medium tannins. Smooth yet full-bodied and well-rounded with medium alcohol and finish. Opens with prominent red fruit flavours, in keeping with the wines aroma profile, and closes with very subtle hints of cedar and oak on the finish.
Food pairing: Best paired in combination with light savoury dishes and appetizers. Can also be enjoyed as an aperitif with your family and friends.
Open: To fully appreciate the complexity of this wine, best to decant at least 1 hour before serving.
Service temperature: Room temperature (18 degrees Celsius).
Winemaking process: Grapes are carefully handpicked from the ‘I Cantoni’ vineyard and then dried naturally for about 30 days (appassimento method). After de-stemming and soft crushing the grapes, delestage fermentation is carried out at a controlled temperature for 7 to 8 days in oak truncated cone-shaped vats - including a pre-fermentative maceration. Wine is transferred to wooden barrels for malolactic fermentation. Through a process known as Bâtonnage, the settled lees are then stirred back through the wine. Maturation for 18 months in wooden barrels and for a further 4 months inside the bottle.
Allergens: Minimal sulphites - lower than EU organic wine production requirements.