Roccolo Grassi Valpolicella Veneto 2014
One Case ( 6 Bottles ): £164.99
Country - Italy
Region - Veneto
Grape Varieties - Corvina 60%, Corvinone 15%, Rondinella 15%, Croatina 5%, Oseleta 5%
Alcohol by volume - 14.5%
Bottle - 75cl
Producer - Roccolo Grassi
Tasting notes - A rich and concentrated Valpolicella with aromas of peppery tobacco and spice. Rich red fruits on the round and balanced palate combine with savoury notes through to a long, luscious finish.
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A concentrated style of Valpolicella showing intense savoury and meaty flavours through to a satisfying finish.
Roccolo Grassi was established in 1996 by Bruno Sartori and his two children Francesca and Marco. Based in Veneto, they produce wines of unique character and strong personality, which are expressive of their origins. Winemaker Marco Sartori is one of hottest talents in the region. His philosophy is very simple; yields in the vineyard are significantly reduced to obtain a fabulous fruit concentration. The 14 hectares of vines are farmed sustainably and minimal intervention takes place in the winery. The result is a collection of world class wines distinguished by their pure elegance.
The 2013 vintage experienced very good conditions during the summer, with typical weather patterns and warm days in August. The grapes reached good maturity levels and the manual harvest took place during the first fortnight of September. The resulting wines have great structure and intense aromas.
An estate comprising 12 hectares of vineyard, with eight hectares designated for the Valpolicella grapes. The south easterly facing vineyard sits at 200 to 250 metres above sea level atop a volcanic basaltic soil structure. Trained to the Guyot pruning method, the 10 year old vines are planted at a density of 7,500 vines per hectare.
The grapes were hand-harvested during the first week of October once the grapes had reached full phenolic maturity. 50% of the wine was made from fresh grapes and 50% from grapes which had been slightly dried on racks, for 20 days. The grapes were then fermented in stainless steel tanks at controlled temperatures of 25 to 28°C with a maceration lasting between 20 to 30 days. During which time, the cap was pumped over and punched down daily. Natural malolactic fermentation took place in wood. Each parcel was aged for 20 months in oak in either Slavonian oak barrels or French barriques, of which 30% were new oak. The cuvées were then blended before being bottled aged for 10 months prior to release.
A rich and concentrated Valpolicella with aromas of peppery tobacco and spice. Rich red fruits on the round and balanced palate combine with savoury notes through to a long, luscious finish.
Ideal with grilled red meats with a flavoursome sauce, pasta dishes or antipasti.
Corvina 60%, Corvinone 15%, Rondinella 15%, Croatina 5%, Oseleta 5%
- Bottle Size
- Case Size
- 6 Bottles
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