IL TABARRO 2014
alpolicella Classico Superiore, intense, elegant and evolved. | biologico
Valpolicella Superiore is obtained from the selection of the best Valpolicella wine in the cellar. In this wine freshness, fruit and soft oak notes blend wonderfully giving it great versatility. It is aged in wood a year.
Grape varieties: Corvina 65%, Rondinella 25%, Molinara 10%.
Vineyard area: Rasso, Monte Tenda, Monte Crosetta, — on the top of limestone hills in the Fumane, and San Pietro in Cariano areas, where the soil is ideal for the production of great red wines.
Yield: 70 tonnes (from 3000 to 5000 vines per ha)
Training system: Guyot, double Pergola, single Pergola.
Harvest Date: End of September until October, grapes are hand-picked this allowing a careful selection of the best bunches.
Vinification: Traditional vinification in modern stainless steel conical tanks consisting of 15 days fermentation on grape skins using in part the earlier crush.
Elevage: Aged in barrels for a period of six months, followed by another six months in large vats. It is then aged for a further 6 months in the bottle before release.