Le Guaite di Noemi Valpolicella Superiore DOC 2013
GRAPE: 33% Corvina, 33% Rondinella, 34% Corvinone
VINIFICATION: Harvest take place at the end of September, after 30-40 days of withering the grapes are destemmed, crushed and cold soaked, followed by temperature-controlled fermentation in stainless steel tank with cultivated yeasts and simultaneous malolactic fermentation, second fermentation with Amarone pomace.
The wine is than aged in second passage French oak barriques for about 36 months followed by a long bottle ageing until ready.
TASTING NOTES: Its nose is fragrant, with the intensity of redcurrant and wild blueberries, follow by a hint of caper’s leaf, and fresh aromatic herbs. On the palate is vibrant, elegant and silky, with after aroma of aromatic herbs and a shade of red orange, closing with a mineral nuance of flint.
HOW AND WHEN: It’s fantastic to match with vegetable stew, BBQ red meat and semi-hard cheese.
Serving at 16-18 C
GRAPE: 33% Corvina, 33% Rondinella, 34% Corvinone
VINIFICATION: Harvest take place at the end of September, after 30-40 days of withering the grapes are destemmed, crushed and cold soaked, followed by temperature-controlled fermentation in stainless steel tank with cultivated yeasts and simultaneous malolactic fermentation, second fermentation with Amarone pomace.
The wine is than aged in second passage French oak barriques for about 36 months followed by a long bottle ageing until ready.
TASTING NOTES: Its nose is fragrant, with the intensity of redcurrant and wild blueberries, follow by a hint of caper’s leaf, and fresh aromatic herbs. On the palate is vibrant, elegant and silky, with after aroma of aromatic herbs and a shade of red orange, closing with a mineral nuance of flint.
HOW AND WHEN: It’s fantastic to match with vegetable stew, BBQ red meat and semi-hard cheese.
Serving at 16-18 C
GRAPE: 33% Corvina, 33% Rondinella, 34% Corvinone
VINIFICATION: Harvest take place at the end of September, after 30-40 days of withering the grapes are destemmed, crushed and cold soaked, followed by temperature-controlled fermentation in stainless steel tank with cultivated yeasts and simultaneous malolactic fermentation, second fermentation with Amarone pomace.
The wine is than aged in second passage French oak barriques for about 36 months followed by a long bottle ageing until ready.
TASTING NOTES: Its nose is fragrant, with the intensity of redcurrant and wild blueberries, follow by a hint of caper’s leaf, and fresh aromatic herbs. On the palate is vibrant, elegant and silky, with after aroma of aromatic herbs and a shade of red orange, closing with a mineral nuance of flint.
HOW AND WHEN: It’s fantastic to match with vegetable stew, BBQ red meat and semi-hard cheese.
Serving at 16-18 C