Insolens

Insolens

NOT AVAILABLE

Insolens 2018
Rosso Veronese I.G.T.

bottle 750 ml
price: 18 €

From Latin unusual, new, INSOLENS is the new entry of our cellar. It’s the result of a combination of Corvina and Rondinella grapes, ripened on the gentle sunny slopes of our vineyard, processed with the passion that leads us, trying to give back our wine its true identity. We think of the cellar as of that “magic” piece where every good winegrower presses his grapes: those grapes which for months he watched while growing, that every morning he stroked with thoughtful look and a bit anxious, hoping they reached proper ripening without “misfortunes “.

The Climatic characteristics of the year

That of 2014 will be remembered as one of the wettest summers in history with lightning, storms and tornadoes: out-of-control climatic phenomena and, above all, out of season that from the agricultural point of view have compromised many sectors including the wine sector and in particular that of Valpolicella. Only a careful selection of the grapes and a continuous control of the same during the withering phase have allowed to produce quality wines also in this vintage.

Tasting notes

Ruby red wine with an intense elegant aroma of ripe fruits and spices. Harmonious taste, important and persistent, warm, with an enveloping softness.

Gastronomy

INSOLENS is ideal with grilled red meats, roasts and stews.
It is suggested to serve it at 18-20 ° C opening the bottle at least one hour in advance.

Name:  Veronese I.G.T
Vines: Corvina, Rondinella and minimally Syrah (5%)
Territory: Classical Valpolicella region
Location: Fumane di Valpolicella – 5.93 hectares
Altitude: 220 to 350 m s.l.m
Exposure: South-Southeast
Soil type: mainly rocky limestone with clay veins
Training system: Guyot
Planting density: 3,500 pts/Ha
Harvest: manual harvesting done in the first half of October
Vinification: de-stemmed grapes soft pressing
Fermentation: in French oak barrel, through periodical daily pumping
Fermentation temperature: 22/30 ° C
Fermentation time: about 15 days
Malolactic fermentation: in French oak barrels (of a capacity not exceeding 30 hectoliters)
Ageing: in French oak barrels for 12 months
Analytical data:
Alcohol content: 14,29% Vol
Total alkalinity: 5,75 g/I
Residual sugars: 1,60 g/I
Dry extract: 32 g/I
Free SO2: 9 mg/1
Total SO2: 80 mg/1
pH 3,48

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