Wines of Veneto
Santa Sofia - Amarone della Valpolicella
€ 55.00
750ml
Santa Sofia - Amarone della Valpolicella
Vinification: Gentle crushing and destemming of the grapes.
Maceration: About 20 days in stainless steel.
Aging: Over 36 months in Slavonian oak barrels from 15 to 50 hl.
About 6 months in bottle.
Analytical data: Alcohol: 15% Vol.
Total acidity: 6.1 g/l
Residual sugar: 3.6 g/l
Organoleptic description: Deep ruby, almost impenetrable, with well-preserved garnet reflections. It presents a decisive yet delicate bouquet at the same time, with refined scents of ripe cherries, dark currants, dried plums; soft hints of milk chocolate, sensations of rhubarb, balsamic notes of mentholated tobacco are perceived: a refined, harmonious, elegant olfactory spectrum. The taste is tonic, juicy, supported by a tannic texture, very lively yet enveloping and mature; the alcoholic warmth is well balanced by a refreshing citrus freshness, making the wine important but easy to drink at the same time.
Santa Sofia - Valpolicella Ripasso
€ 22.00
750ml
Santa Sofia - Valpolicella Ripasso
Vinification: Destemming and gentle crushing of the grapes.
Maceration: about 10 days in stainless steel.
Ripasso Technique: 3 days of maceration-refermentation of
Valpolicella wine on the skins of Amarone and Recioto.
Aging: 9 months in large 50hl oak barrels.
About 6 months in bottle.
Analytical data: Alcohol: 14% Vol.
Total acidity: 5.8 g/l
Residual sugar: 2 g/l
Organoleptic description: Of a beautiful ruby red, clear and very bright, with a ruby garnet rim of excellent persistence, it has a decisive nose, with notes of cherries
in spirit, dried plums, potpourri of dried flowers, undergrowth,
cloves, fine oak, cinnamon and liquorice root: a
broad, enveloping and aristocratic olfactory profile. On the palate it shows
concentration, a silky and velvety tannic texture, a very dynamic acidity and a balanced alcoholic warmth; of remarkable gustatory intensity,
it finishes long and clean.
Santa Sofia - Montegradella
€ 25.00
750ml
Santa Sofia - Montegradella
Production area
Classical Valpolicella. From hillside vineyards with medium-textured
marly soils.
Grape varieties
Corvina, Corvinone and Rondinella.
Yield
Up to 35 hl/ha.
Vinification
Destemming and gentle crushing of the grapes.
Maceration: about 10 days in stainless steel.
Ageing
18 months in oak barrels. At least 6 months in bottle.
Analytical data
Alcohol: 14% Vol.
Total acidity: 6 g/l
Residual sugar: 1.5 g/l
Tasting notes
A ruby colour of beautiful intensity, bright with garnet-red reflections,
it has a decisive and alluring bouquet, broad, harmonious and refined,
with hints of dried plums and cherries in spirit, aromatic berries
(cloves) and more spicy notes of vanilla.
On the palate it reveals a compact structure, supported by a silky tannic
texture that caresses the palate; splendid balance between freshness
and alcoholic warmth, with a long finish, clean and subtly bitter.
Serving
16-18° C.
Food pairings
It is well suited to accompany richly flavoured and succulent dishes,
such as braised and slow-cooked meats, as well as roast beef and
substantial boiled meats. Excellent also with cheeses of varying age,
such as aged Monte Veronese and 3-year-old Bitto.
Longevity
8-10 years or more, if well stored in cool, dark places with the bottle
laid on its side.
Santa Sofia - El Maturlan
€ 18.00
750ml
Santa Sofia - El Maturlan
Production area
Vineyards in hilly areas, with medium-textured calcareous-clayey soils.
Grape varieties
Red grape varieties.
Yield
70 hl/ha.
Vinification
Soft crushing and destemming of the grapes.
Maceration: about 15 days in stainless steel.
Ageing
In large and small oak barrels for 12 months.
At least 3 months in bottle.
Analytical data
Alcohol: 14% Vol.
Total acidity: 6 g/l
Residual sugar: 1.7 g/l
Tasting notes
Deep ruby with violet reflections, on the nose there are hints of ripe fruit and spicy notes, with hints of violet and mint. On the palate it has an elegant and enveloping character; full-bodied, intense and persistent.
Serving
16-18° C.
Food pairings
Excellent with a fillet steak with green pepper or with veal stew; it goes particularly well with red meats and also pairs well with spicy dishes.
Ageing potential
Over 5 years.
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