Giulivo Garda Rosso

Giulivo BIO

Giulivo 2017 BIO
Rosso Garda D.O.C. BIO

Bottle 750 ml e
price: 12 €

The Giulivo BIO is a wine made from Corvina grapes, a carefully selected organic Corvinone. Produced exclusively with grapes from the Company, in the suggestive hilly area of Fumane, in a place called Costa, with South-South-East exposure. Its production is limited.

The Climatic characteristics of the year

In the 2017 vintage the anomalous climatic trend has seen a dry and rigid winter, with little rainfall only in February. The frosts of the second half of April caused limited damage only to some areas of the plain and therefore spared our company located on a hill. The very hot and dry trend of the summer season has been well supported by the vine and has at the same time hindered the spread of humidity-loving diseases. Thanks to the sudden changes in temperature in the second decade of August and the September rains, the grapes arrived in the cellar perfectly ripe. The grapes matured earlier than the previous year and with optimal values both in sugar content and in total acidity. Who, like us, has carefully selected in the plant and waited a few more days to harvest, expects excellent results in the bottle.

Tasting notes

A wine with a deep purple red color with purple reflections and the scent of ripe cherry, black currant and wood.
Savory, velvety and persistent taste.

Gastronomy

Giulivo goes well with all the traditional Venetian dishes, especially meat. It is suggested to serve at a temperature of about 18 °.

Name: Garda Rosso D.O.C.
Vines: Corvina, Corvinone e Cabernet
Territory: Valpolicella Classica.
Location: Fumane di Valpolicella – 5,59 hectars
Altitude: 220 to 350 m s.l.m
Exposure: South-Southeast
Soil type: predominantly rocky limestone with clay veins
STraining system: row and pergola
Planting density: 3500 pnt/Ha
Harvest: manual harvesting carried out at the end of September
Vinification: soft pressing
Fermentation: in fermentation tanks in French oak with periodic daily pumping over
Fermentation temperature: 22/25°C
Fermentation time: 15 days
Malolactic fermentation: in French oak barrels with a capacity not exceeding 5 hl
Aging: in oak for 3 months
Analytical data:
Alcohol content: 13,00% Vol
Total alkalinity: 5,59 g/I
Residual sugars: 4,7 g/1
Dry extract: 33,6 g/1
Free SO2: 18 mg/1
Total SO2: 46 mg/1
pH 3,48

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