Appassimento Rosso IGT Montigoli Veneto

$48.00

Taste Profile

Dry
40%
Medium Body
60%
Low Tannins
30%
Medium Acidity
50%
14% ABV
50%

In Vineyard

“Appassimento” is made from indigenous red grape varieties. Following a thorough and rigorous blending process, both the appassimento and traditional methods are fused together in the production of this fine red wine. Made from Corvina, Corvinone, Rondinella and international grapes.

Located mainly in the Veronese area at an altitude of between 100 and 350 meters above sea level. Soil type: varied from calcareous to clay. Tillage in the row.Training system: Double Pergola. Age of vines in production: from 20 to 25 years. Buds per vine: 22. Density: 2.700 per hectare. Yield per hectare: 60 hl.

In Cellar

Harvest: in the second decade of September exclusively by hand. Vinification: the grapes are left to dry for 60 days, to obtain a higher concentration.
Destemmed and gentle pneumatic pressed. Fermentation temperature 25 °C. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes. Malolactic fermentation completed. Aging in wood. Stabilization: natural.

In Tasting

Colour: ruby red with garnet hints.
Perfume: spiced with notes of vanilla and cherry.
Flavour: full-bodied and round with soft tannins and a long finish with spiced notes.

Pairings

A fine companion for meat dishes and aged cheeses.

GrapeClassificationVineyardRegion
Corvina
Corvinone
Rondinella
IGTMontigoliVeneto
Corvina – is widely grown on the Veneto shore of Lake Garda and the hills of Valpolicella to the north and north-east of Verona. Sometimes known as Corvina Veronese, it is blended with Rondinella and Molinara to produce Valpolicella and Bardolino. It can be a tricky grape to cultivate, as it ripens late and is prone to rot if affected by rains at harvest time. It is a high-yielding grape and quality is very dependent on keeping yields low.

Corvinone – is a red grape variety grown in the Veneto region of northeast Italy. Along with Corvina, Rondinella, and Molinara, it is one of the key constituents of Valpolicella wines.

Rondinella – is a red wine grape varietal predominantly grown in the Veneto region of Italy – and is an integral grape used in wines such as Bardolino and Valpolicella. It is often blended with the varietals Molinara and Corvina, which in 2005 DNA testing showed that Corvina was a parent varietal to the so-called Venetian grape Rondinella.

IGT – Indicazione geografica tipica is the third of four classifications of wine recognized by the government of Italy.
Montigoli – Montigoli is based in the heart of the Valpolicella region close to Verona in the north-east of Italy. Montigoli is a brand of Cantina Valpolicella Negrar which produces other famous wine brands like “Domìni Veneti” and “Cantina di Negrar”.
Veneto – is a substantial and increasingly important wine region in the northeastern corner of Italy. Veneto is slightly smaller than Italy’s other main wine-producing regions – Piedmont, Tuscany, Lombardy, Puglia and Sicily – yet it generates more wine than any of them. Today more than 25 percent of the region’s wine is made and sold under DOC/DOCG titles.

  • Bottle Size: 0.75l
  • Alcohol Volume: 14%
  • Serving Temperature: 16 – 18°C
  • Residual reducing sugars: 12.00 g/l
  • Total acidity: 5.40 g/l
  • Total dry extract: 31.00 g/l
  • PH: 3.50