| Kevin's comments: Full-bodied with a peppery berry character, medium tannins and a fine and rich, long lasting finish. |
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
Monte Olmi is the name of this vineyard , located at Pedemonte di Valpolicella in theheart of the Vlapolicella Classico area. This vineyard has a south-western exposure andis 2.5 hectares in size. It is laid out on terraces in order to ensure efficient draining in case of abundant rainfall. At the same time, the depth and clay structure of the terrain serve to retain water during dry period.
Awards from national and international competitions are testimony to the family?s uninterrupted search for refinement.
CAPITEL AMARONE CLASSICO ?MONTE OLMI?
Production Area: From the 2.5 hectare Monte Olmi vineyard situated in the Pedemont hills around San Pietro Incariano, in the heart of the ?classic? Valpolicella area.
Soil: Red clay and limestone (30% of which 5% active) of moraine origins
Grapes: 30% Corvina, 30% Rondinella, 30% Corvinone, 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella, Croatina and Forselina
Vineyard Age: 20 years on average. Vine density: 2,500 vines/hectare Cultivation: Trent bower
Pruning: 10-14 buds/plant (A green harvest is made if thereis an over production)
Production; 6,000 kg/hectare (3,200 bottles per hectare) .
Harvest: Selective hand picking at the end of September - early October.
Winemaking:: The grapes are dried in a humidity controlled room for 4 months. A wieght loss of 30-40% of the initial weight occurs during this time. The grapes are then softly pressed Alcoholic fermentation and maceration last 60 days in temperature controlled tanks at 15C.
Ageing: 2 to 3 years in Slavonian oak barrels. The barrels are then blended and the wine is bottled and aged for 6 months prior to release.
Serve: At 16-18°C with red meats, game and cheese
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