3
TRABUCCHI TERRE DEL CEREOLO VALPOLICELLA SUPERIORE
$0
$60
/TRABUCCHI+TERRE+DEL+CEREOLO+VALPOLICELLA+SUPERIORE?
|
TRABUCCHI TERRE DEL CEREOLO VALPOLICELLA SUPERIORE
Terre Del Cereolo is their best cru. They use quite a large variety of local grapes: Corvina, Corvinone, Rondinella, Molinara, Negrara, Croatina, and Rossignola. All these grapes are native of the area and each brings complexity to the wine. At harvest time, all the grapes are put on straw mats in sheds that are very well ventilated and they stay there until the end of October. By then, they have lost 25% of their weight but, of course, the juice is much more concentrated. They are then pressed...
|
|
|
Terre del Cereolo is made from a blend of traditional Valpolicella varietals: Corvina (70%), Rondinella (20%), and Molinara (10%). The single vineyard this wine hails from is 29 acres about 700 feet above sea level near the town of Illasi. At harvest time, the grapes are put on straw mats in ventilated sheds for a couple of months. During this period, they lose 25% of their weight as water evaporates yielding a much more concentrated juice at pressing. After fermentation, the wine is raised in barriques...
|
|
|
Trabucchi has always been one of my favorite producers, flavor, character and fun. Over the entrance to the winery is inscribed "With inspiration from Giuseppe Quintarelli, help from Romano Dal Forno and the money of Sig. Trabucchi," who is obviously someone with a great sense of humor. For me Valpolicella is the most exciting winemaking zone in Italy now. Gone are the days of the ubiquitous plonk, cheap and wet. Today's Valpolicella is stunningly aromatic, concentrated, richly textured, and spicy...
|
|
|
(US)
