Ruby red color lightly garnet
Complex and intense of blackberries, fruit juice, with some notes of leather, cedar and spices.
Slightly tannic with spicy long finish and persistent.
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Wine maker notes
Crushing and destemming at temperatures between 24° C – 28° C. Long maceration, malolactic fermentation and decanting of cleaning. Refermentation (RIPASSO) on Amarone lees, from which it takes color and body. Aging in large Slavonian oak barrels for about 18 months.
It’s perfect with all red meat and cheeses.
The CASTELLANI MICHELE estate consists of about 40 hectars of directly owned or grown vineyards situated in the hillside area of the Valpolicella Classica. The planting system is pergola except for few vineyards that are cultiveted with the guyot system. The main varieties cultivated by the company are: Corvina, Corvinone, Rondinella and Molinara.
An enlightening metaphor of the respect for tradition and the vision for the future is represented by the new vineyard at Maso, in the area of Negrar, a real natural amphitheatre which, with its sunny south/south-west exposure and its view over the hills from Verona to Lake Garda, seems to be the ideal stage where to present the best of the local wine production to the world.
Both the new vineyard and the well renowned ones at Ca del Pipa and Castei, in the heart of Valpolicella Classica, present high quality geo-morphological and viticultural features, like an ideal exposure, constant ventilation, soils with a well-balanced composition both in terms of nutrients and draining capacity, carefully-chosen training systems depending on the vine variety (“pergoletta” for Corvina, Corvinone and Rondinella, guyot for grapes like Oseleta or Croatina) with very excellent planting densities.
These characteristics, combined with selective winter pruning and summer thinning operations aimed at controlling the natural growth, as well as the selection of the best harvesting time depending on the grapes phenolic and aromatic maturity, enable the company to harvest grapes at the peak of their organoleptic potential.