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PROFASIO 2013
Valpolicella Superiore DOC
BALSAMIC AROMAS INTERLACED IN A SINGLE FRAME. THE PICTURE OF A WOMAN, A CANDLE, PEPPER SPRINKLED ON THE TABLE.

“For the first time the Valpolicella Superiore changes its name
and acquires its own identity”.

Our idea of Valpolicella Superiore is a wine very much related to his big brother Amarone, but still with his strong personality.
Vertical, proud of his herbal and balsamic nose. Spicy and intense, but also elegant and austere.
Herbs, maquis and ripe strawberry.
The perfect combination should be… wine braised pork or beef,
pepper beef filet.”

Enjoy with

enjoy-with-profasio

WINE: Dry red wine;

CERTIFICATION: From organic grapes;

GRAPES: Corvina, Corvinone, Rondinella;

SOIL TYPE: Massimago estate (Mezzane di Sotto). Limestone, clay and marly soil.

ALTITUDE: 100 to 350 mt.

DENSITY: 5000 plants/ettaro;

TRAINING SYSTEM: Espalier with guyot pruning;

VINIFICATION:

The grapes are harvested by hand into trays and dried for 1 month in our “Fruttaio” (drying barns). After the grape crushing starts a cold maceration for 4 days. Then the alchoolic fermentation can begin.

The wine ages first of all in stainless steel for 5 month , then in barriques in our cellar for 12 months. Ageing continues for 12 months in bottles.

ALCOHOL: 13,00 % vol.

SUGAR: 2 G/L

CHARACTERISTICS:

It has a deep ruby red colour, the nose reveals notes of black pepper, fresh cherry, and red berries (blackberries, red currant) with hints of balsamic (mint, rosemary). The palate is fruity and balanced with ripe berries and delicate licorice and savoury notes. The finishing is long and juicy with a good balance between sweetness and savouriness.

PAIRING:

Braised meat dishes, game and elaborated spicy meat dishes. Traditional roast turkey (stuffed). International cuisine suggestions: Indian tandoori and Chinese duck breast.

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Corvina 0

Corvinone 0

Rondinella 0

1

month dried in our 'Fruttaio'

12

months in French oak barrels

12

months in bottles