Valpolicella Classico Superiore “La Roverina” DOC
Approximately 70% Corvina (also known as Corvina Veronese), 20% Rondinella, 5% Molinara and 5% Oseleta, also a native variety from a single vineyard in the La Roverina area (alluvial soil, particularly well-draining and rich in mineral components) and about 20-year-old vines. La Roverina ages in large barrels for ten to twelve months. Lovely aromas of pressed flowers, juicy wild berries, and spices. Smooth tannins.
Wine exported to
Bermuda, Japan, Puerto Rico, Australia
Most recent awards
- 2018 | Vinous89
- 2017 | Wine Enthusiast90
- 2012 | Wine Spectator88
Grape Varieties:
70% Corvina, 20% Rondinella, 5% Molinara and 5% Oseleta
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
10 days
Type of yeast:
Selected Organic Certified
Fermentation temperature:
20-22 °C (68-71.6 °F)
Maceration technique:
Periodic pumpovers and délestage
Length of maceration:
10 days
Malolactic fermentation:
Yes
Fining agent:
None
Aging containers:
Barrels
Container size:
50hL
Container age:
10 YO
Type of oak:
Slavonian
Bottling period:
January
Aging before bottling:
10-12 months
Aging in bottle:
3 month
Closure:
Stelvin
Organic:
Yes
Vineyard name:
La Roverina
Vineyard location:
San Pietro in Cariano, Valpolicella Classica, Veneto
Vineyard size:
10 hectares (24.7 acres)
Soil composition:
alluvial terrain, very fertile and rich in mineral salts.
Vine training:
inclined open pergoletta
Altitude:
125 meters (1,345 feet) above sea level
Vine density:
109 hl per ha
Exposure:
Southern
Age of vines:
20 years old
First vintage of this wine:
1972
Total yearly production (in bottles):
20,000
Tasting notes:
Ruby red, with an intense, ample nose recalling grapey and almond notes; dry, flavorful and structured on the palate, with pleasing bitterish nuances.
Serving temperature:
Best served at 16-18 °C (60.8-64.4 °F).
Food pairings:
A magnificent table companion, suitable to all kinds of dishes.
Alcohol:
Alc. cont. 12.5% by vol.
Winemaker:
Alberto Speri
