Le Bessole Corvina Veronese IGT 14.5%
From £33.60
How it’s made
An accurate selection of the best bunches in the vineyard, together with the use of autochthonous grapes, gives a good structure and tannicity to the wine and additionally helps it get a better result from the aging process in oak barrels.
The grapes are left in the drying shed for a short maceration of 30 days, and, after a soft pressing, followed by a slow fermentation in stainless steel vats. After that, the wine is aged for 30 more days in French oak barrels, and is put in steel tanks until the bottling phase.
Aging
30 days in second passage French oak barrels.
Description
GRAPE
Gino Cordin Le Bisole Corvina Veronese is 100% Corvina grape
PRODUCTION ZONE
The hills of Moron, located at 400 mt of altitude in the
heart of Valpolicella, on the border between San Pietro in
Cariano and Negrar (Verona, Italy).
ALCOHOL
14.5%
SERVING TEMPERATURE
18-20°C.
BOTTLE SIZE
0.75 L
Produced By
Additional information
| BOTTLE EAN CODE | 8053013237156 |
|---|---|
| GROSS BOTTLE WEIGHT | 1314 g |
| BOTTLES PER CASE | 6 |
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Late harvest wine. We wait for the physiological ripeness of the grapes, then we cut the vine shoots that carry the clusters and we leave them on the plant until mid-november. Then, we harvest and vinify with the method of cold maceration for 30 days. With the use of this particular technique we can obtain a wine that will be less acidic on the palate and with a more intense flavor.
Aging
In stainless steel until bottling
Amarone della Valpolicella le Viole DOCG 15.5%
How it's made
This wine is the ultimate expression of harmony and structure with his intense garnet colour and hints of cherry preserve, spices like vanilla and tobacco. On the palate, it is velvety and soft. Slow drying of the grapes in fruttaio for 5 months after the harvest. It is a great match with aged cheeses and red meats.
Aging
In French oak barrels for 12 months.
Gino Cordin Amarone della Valpolicella Riserva DOCG 16%
How it's made
The best bunches of grapes are selected and picked by hand, slowly dried for 5 months, then fermented in stainless steel vats at a constant temperature. The skins are not pressed – only the heart of the grape is used.
Aging
In French oak barrels for 24 months, then in steel vats until bottling.
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