Valpolicella Classico Superiore DOC 2018 - Corte Bravi

Valpolicella Classico Superiore DOC - Corte Bravi

Corte Bravi's Valpolicella Classico Superiore is a red wine obtained from a blend of Oseleta, Corvinone, Corvina and Rondinella that come from vineyards located in the heart of Valpolicella with a very varied, calcareous soil rich in skeleton and well drained. The harvest is carried out manually between the end of September and the beginning of October in order to allow the bunches to ripen more on the plant. Once pressed, they are cold macerated and then spontaneously start fermentation with indigenous yeasts. Hot maceration follows to extract all the aromas and fragrances of Oseleta, a prized native grape variety of our area. Left to rest for at least 12 months in French oak barrels, it is then bottled without filtration in order to continue its refinement in the bottle. The color is intense ruby ​​red with purple hues, the nose recalls the fruits of this color, plum, blackberries and currants. In the mouth these fruits re-emerge and its tannins allow it to persist

Service

We taste it at a temperature of 18/20 ° in large ballon glasses. Wine to be drunk immediately but will express its best in a few years.

Pairing

Excellent wine to combine with elaborate first courses, red meat, game and very aged cheeses.

Cellar: Corte Bravi

The Corte Barvi company is Andrea and Ivano Brunelli, two brothers who have always produced refined grapes that give life to the main wines of the area in the heart of Valpolicella: Amarone and Recioto. Corte Bravi wines were born in 2011 in a small valley between Lake Garda (west), the mountains of Lessinia (north) and Verona (south). Organic fertilizers or green manure, copper and sulfur with the essence of orange flowers and small butterflies help the berries to make the most of their potential without stressing the plant. All to obtain honest and sincere wines in reflecting the virtues and merits of the territory they represent. Their wines are made with spontaneous fermentation on their indigenous yeasts without the use of chemical additives, thus obtaining low or free sulfur levels. Their philosophy? GRAPES AND NOTHING ELSE!