S_Giorgio 2017

The only (almost) dry wine obtained from dried grapes produced from vineyards of the Corvina, Corvinone, Rondinella varieties. Great body and structure, but also finesse, elegance and balance are its characteristics. A scrupulous selection of the grapes during the harvest, which are subsequently placed in drying to concentrate the essence of the fruit. A slow alcoholic fermentation, conducted at a low temperature, to maintain the highest possible aromatic integrity and the characteristics of Terroir of this particular area of ​​Valpolicella. It is with these assumptions that San Giorgio was born. Assumptions dictated by the ancient certainties of tradition. Wine of rank, which reveals in the glass of race and remarkable structure, fresh fruit on the nose, which over time turns towards sensations of jam, tones of spice, with hints of tobacco and final woody. Its extractive richness allows long periods of conservation, which raise complexity and sensations. It goes very well with demanding dishes, such as roasted meats, game, aged cheeses, braised meats. It should be served at room temperature, preferably placed in a carafe and decanted a few hours before.
GRAPES: corvina 40%, corvinone 40% rondinella 20%
TECHNIQUE: drying in the loft in small boxes for 90 - 120 days
ORIGIN: selection of the grapes from our best hillside vineyards
TRAINING TYPE VINES: guyot 4000 plants / hectare
AGE OF VINES: 15 - 30 years
VINIFICATION TECHNIQUES: fermentation 20 - 40 days with three daily pumping over and two delastages. Use of the exclusive cascade system for breaking the cap of the marc.
AGING TIME IN BARREL: months   30
TYPES OF AGING BARRELS: from 1300 to 5000 liters of oak
REFINING IN BOTTLE: 3 months
ANALYTICAL DATA: alcohol content 16 % vol., Total acidity 5.2 g / l, net extract  34 g / l
ADVICE: keep the bottle in the dark no more than 20 ° C.
BOTTLE: Burgundy brown high heavy 0.75 l - some 1.5 l Magnum