Cantine Bertani - Ognisanti di Novare Valpolicella...
Cru Ognisanti of Novare Valpolicella Classico Superiore All the sense of the corvina grape. Appellation Valpolicella Classico Superiore Grape...
Data sheet
A precious jewel of Zenato production, it comes from the selection of the best grapes of Valpolicella Classica (Corvina, Rondinella, Oseleta and Croatina) grown in the vineyards in the municipality of Sant'Ambrogio.
The grapes are left to dry for 4 months and only in January does pressing begin, followed by slow fermentation on the skins and then ageing for 36 months in large Slavonian oak barrels.
After a period of maturation in the bottle it is ready to be enjoyed.
A majestic, intense, ethereal wine with notes of laurel and cherries in alcohol.
The extreme balance of all its components makes it suitable for long ageing.
Grape varieties: 80% CorvinaVeronese, 10% Rondinella, 10% Oseleta and CroatinA geographical location and characteristics of the vineyard: Sant'Ambrogio di Valpolicella, hilly area, with exposure to South-East and South-West.Average altitude of the land: 300-350 meters above sea level. Soil type: mainly cretaceous, calcareous, rich in skeleton Training system and planting density: guyot, with about 5,000 vines per hectareAverage age of the vines: 15/20 yearsWeed load: 8/10 per plantingPer hectare: 80 quintalsEpoch and harvest management: depending on the vintage, between the second half of September and the first half of October. Harvesting strictly by hand. Vinification: After harvesting and careful selection, the grapes are left to rest in the drying room for a period ranging from 3 to 4 months in boxes, taking care of the spacing between bunch and bunch to facilitate proper drying. The dried grapes are then pressed and macerated on the skins for 15-20 days at a temperature of 23-25°C. The new wine is then aged in oak barrels for a minimum period of 36 months. Colour: red tending to garnet with ageing. Bouquet: elegant, spicy, with hints of cherry, morello cherry, dried fruit and plum. Taste: round, velvety, enveloping, soft. Serving temperature: 18°C, taking care to open the bottle at least one hour before. Food pairing: it is ideal with roasts, game and mature cheeses, but also on its own.
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