Wines
Valpolicella Superiore Dop 2012
Our Valpolicella Superiore is ruby red and glides elegantly around the sides of the glass. The bouquet is bursting with juicy ripe cherries and hard graphite notes. Later, aromas of violet petals, red roses, spices and balsamic notes come through. On the palate, it is warm and well balanced. Flavoursome and fresh, the flavours detected in the bouquet are reflected on the palate. Its strong personality make it a particularly suitable match for succulent and elaborate meats such pasta sauce made with game, grilled pork chops, veal shin or the traditional oxtail stew "Coda alla Vaccinara".
| Denomination: | Dop |
| Soils: | clayey, loamy, calcareous |
| Year planted: | 2005 |
| Altitude: | 220m asl |
| Exposure: | east-south-west ridge |
| Cane training system: | Guyot |
| Planting density: | 5700 plants/Ha |
| Grape yield per hectare: | 8000 kg |
| Harvest season: | September/October |
| Harvesting: | by hand, by selection |
| Drying: | 1 month on racks |
| Temp. of fermentation: | 22°C |
| Duration of fermentation: | 30-40 days |
| Maceration: | prefermentation at 12°C |
| Fining: | 12 months in large French oak barrels |
| Fining in the bottle: | 1 year |
| Maximum aging time planned: | 15-20 years |
| Alcoholic content: | 14 vol |
| Colour: | pale ruby red with vivid garnet higlights |
| Aroma (nose): | red roses, violets, cherry |
| Taste: | Balsamic notes of pennyroyale and licorice, with pink peppercorn and mineral wiff from basalt rock. |
Giovanni Ederle
Giovanni Ederle was born on January 30, 1987 in Negrar, Valpolicella. Already at the age of 18 he decided to start this project, ambitious and partly unconscious: to grub up the old vineyard, now irrecoverable, by laying the new barbatelle and assisting them alone in growth over the next two years. The first small experimental vintage harvest dates back to 2008. I see my work, the fatigue I have done, the friendship of those who helped me, the experience of those who advise me, the patience of those who endured me. The reason is that the agricultural activity gives me the opportunity to preserve my land for the future, continuing to cultivate unusual terraces, renovating the ancient dry walls and replenishing the old varieties of these lands”.
Veneto
Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.
In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.
In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.
