Monte Del Fra Valpolicella Ripasso Classico Superiore Doc Italian Red Wine 2014
Country Hierarchy: Valpolicella Ripasso, Valpolicella, Veneto, Italy
Grape/Blend: Valpolicella Blend
Food Suggestion: Beef and Venison
Wine Style: Red - Rich and Intense
Tenuta Lena Di Mezzo
COLLOCAZIONE:&nbsp;Piccola valle lungo il torrente Lena ad est di Fumane, in Valpolicella
ESPOSIZIONE DEL VIGNETO:&nbsp;sud, sud - est
TIPOLOGIA UVE:&nbsp;Corvina, Corvinone, Rondinella
SISTEMA DI ALLEVAMENTO IMPIANTO:&nbsp;Pergola e Guyot
SISTEMA DI IRRIGAZIONE:&nbsp;a goccia
NUMERO DI CEPPI PER ETTARO:&nbsp;4.000/ha
ALTITUDINE:&nbsp;300 - 520 metri s.l.m.
CARATTERISTICHE TERRENO:&nbsp;terreno calcareo, argilloso
80% Corvina veronese e Corvinone, 20% Rondinella.
|Location And Characteristics Of The Vineyard||Lena di Mezzo is an entirely terraced estate of 17.8 hectares that lies in the heart of Fumane, a splendid hilly zone with tufaceous, clay and limestone soils, in which we have sought to express to the full the interdependence between the terroir and the indigenous grape varieties that are the unique heritage of the area around Verona.|
250/350 metres above sea level
|Training System And Plant Density||Only the Pergola training system is used, with a maximum yield of 10,000-11,000 kg per hectare. The choice of this training system was made to allow the Corvina Veronese and Corvinone grape varieties to have perfect exposure to the sun.|
|Harvest||The grapes are picked around the first ten days of October and are left to dry in crates.|
|Vinification||Gentle crushing and destemming, followed by temperature-controlled fermentation in small truncated cone-shaped stainless steel vats with daily punching down of the cap of skins into the must so as to allow for the delicate extraction of all the complex range of polyphenols that are specific to the grapes and the terroir of Fumane. After the first fermentation is completed, the skins of the grapes that have been pressed to make Amarone are added towards the end of winter, setting off a second, slow fermentation. Following this second fermentation and the malolactic fermentation in stainless steel, the wine is put into 30-hectolitre French oak casks for at least 18 months before bottling.|
|Organoleptic Description||A dry red wine.|
|Colour||Deep ruby red.|
Cherries (both fresh and under spirits), plums and liquorice; spices such as pepper and cinnamon; hints of undergrowth.
|Flavour||dry, fruity, pleasantly well-balanced.|
|Total Acidity||5,70 gr/lt|
|Serving Temperature||16-18 &deg;C|
Perfect with red and white meats and roast poultry dishes. Delicious with roasts, stews or braised meats and with hard cheeses.