Vini del Veneto
Santa Sofia - Amarone della Valpolicella
€ 55.00
750ml
Santa Sofia - Amarone della Valpolicella
Vinification: Soft crushing and destemming of the grapes.
Maceration: About 20 days in stainless steel tanks.
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 garnet reflections of excellent
intensity. 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 can be 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, which makes 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 pomace 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: 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 licorice 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 marly soils of
medium texture.
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.
Aging
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
Organoleptic description
A ruby red of beautiful intensity, bright with garnet-red reflections, it has
a decisive and alluring bouquet, broad, harmonious and refined, which
recalls 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 pairs well with dishes rich in flavor and succulence,
such as braised and slow-cooked meats, but also roast beef and hearty
boiled meats. Excellent also with cheeses more or less aged, 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 lying down.
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.
Aging
In large and small oak barrels for 12 months.
At least 3 months in the bottle.
Analytical data
Alcohol: 14% Vol.
Total acidity: 6 g/l
Residual sugar: 1.7 g/l
Organoleptic description
Intense ruby red 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 temperature
16-18° C.
Food pairings
Excellent with a filet steak with green pepper or with a veal stew; it goes well with red meats and also pairs well with spicy foods.
Longevity
Over 5 years.
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