The selection in the vineyard, and the practice of pre-drying the grapes for 20-30 days, give this wine, aged in French oak barrels, the characteristics of the structure, concentration and alcohol that differentiate it from traditional Valpolicella.
Valpolicella Superiore “Marta Galli”
Valpolicella Superiore "Marta Galli"
| Wine | Dry Red |
| Grapes | 50% Corvina, 20% Rondinella, 20% Corvinone, 10% other authorized grapes |
| Harvest | Picked up by hand in trays directly in the vineyard |
| Vinification | In September-October, in red, after destemming. Fermentation in stainless steel for about 10-15 days with indigenous yeasts. Following aging in new oak barrels (Allier, Troncais, Vosges) for about 24/36 months. |
| Alcohol | 14.50° |
| Tasting Notes | Ruby deep purple but bright and lively, very fresh, diverse and intriguing, nuanced. Read sweet notes from grapes dried, wild notes recalling the undergrowth, herbs, cherry and dried plum, hints of leather, black licorice |
| Food Match | Roast with tasty sauces, Grilled meats, Red meat, Hard cheese, Wild game, Wild birds |
| Serving Temperature | 18° |
| Planted Area | Selected grapes on ha. 15.10.00 |
| Exposure | West - Southwest |
| Soil | Red and brown clay, on Eocene limestone |
| Plantation | Simple trellies |
| Plantes per Hectar | 4200 |
| Acidity | 5.5 - 6.5 grams/liter |
