|
Kevin's comments: Made by the traditional Veronese method of refermenting one year old Valpolicella must with the recioto lees from a previous year. The wine is then aged for 2 years in oak barrels and is dry, robust and warm with a slightly bitter background and a smooth texture.
AZIENDA AGRICOLA F.LLI TEDESCHI - VENETO
The Tedeschi family has dedicated its energy and enthusiasm to growing and producing wine in Valpolicella for many generations. They first purchased vineyards in the area in 1630. Today the Tedeschi family manages 74 hectares of vineyards, of which 29 hectares are family owned.
Although Tedeschi is considered one of the top producers of Amarone and Recioto wines, the family has never rested on its laurels, continually striving to improve the structure of the wine by keeping the vines? yields low. They produce four distinct ranges: Linea Classica; Valpolicella, Amarone and Recioto, and Linea Fabriseria
Awards from national and international competitions are testimony to the family?s uninterrupted search for refinement.
CAPITEL SAN ROCCO ROSSO VALPOLICELLA CLASSICO SUPERIORE RIPASSO
Production Area: From vineyards situated on the Moraine Hills in the Valpolicella Classico area
Soil: Moraine clay and limestone
Vine density: 2,500 vines/hectare
Age of Vines: 20 years Cultivation; Trent small bower
Pruning: 14-18 buds/plant
Grapes: 30% Corvina, 30% Rondinella, 30% Corvinone, 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella and Sangiovese.
Harvest: End of September/early October
Winemaking: The grapes are crushed and de-stemmed. Alcoholic and maceration take place at 28C
in temperature controlled tanks and last for 15 days. The wine goes through malolactic fermentation. Natural clarification takes place in stainless steel tanks and last until March. The wine is then added to the Recioto and Amarone marc and a slow alcoholic fermentation at 18C takes place lasting 8/15 days. This ancient Veneto winemaking technique is called ?Ripasso? and adds body and structure to the wine.
Ageing: 18 months in Slavonian oak barrels followed by 6 months in bottle
Serve: Full bodied wine to accompany red meats, game and cheese. Best served at around 18°C, uncorking or decanting the wine at least one hour before serving.
Only made in great years.
Tasting Notes: The Valpolicella gains body, colour and strength by being fermented with the Amarone and Recioto pressings. Ample in bouquet, its dry flavour is robust and warm with a bitter background and a smooth texture.
|
