Description
The Story of the Vintage
While the winter was mild, the summer of 2015 entered the history books with a July that broke 20-year temperature records. This heat, combined with scarce rainfall during the vegetative cycle, naturally protected the grapes from pathogens, ensuring pristine fruit health. However, it also required masterful agronomic management. Our team worked to mitigate the heat stress, allowing the grapes to reach an early and exceptionally concentrated ripeness. The result is a Riserva that speaks of the sun, the strength of the land, and the meticulous care of the winemaker.
Color
Deep, brilliant garnet red
Grape Varieties
| Grape |
% |
|
Corvina
|
70
|
|
Rondinella
|
20
|
|
Corvinone
|
10
|
Aroma
The bouquet is deep and layered. Immediate notes of cacao, ripe plum, and dates are complemented by the classic cherry in spirit. What sets this vintage apart is an elegant herbaceous note (gifted by the Corvinone grapes) and a delicate balsamic finish that provides incredible freshness.
Taste
The structure is formidable yet harmonious. The tannins are balanced, a direct result of the slow, natural "appassimento" process which has smoothed the edges of this warm vintage, leaving a velvety, lingering mouthfeel
Cellaring Potential
6-10 yrs
Food Matching
Ideal with red meats, game and hard, mature cheeses. In its area of origin it is matched with the typical Veronese assortment of boiled and roast meats. Alternatively, it is splendid drunk just on its own, as a wine for accompanying conversation with friends. After a few years’ ageing, it can even be served to accompany top-quality chocolate!
Note: a majestic wine that has great structure and is extremely longlived: it is only produced in the very best vintages. It is dedicated to Girolamo Fracastoro (1478-1553), medic, philosopher, poet and the
author of literary works on wine, who lived at Incaffi, in the hinterland of Lake Garda
Vinification
The grapes are pressed, with very low yields in terms of wine, after 120 days of traditional drying in special rooms (fruttai), causing the sugars in the grapes to become more concentrated. The must ferments slowly for 18-20 days in contact with the skins at controlled temperatures of 22°-24°C.
Aging
Maturation: a proportion in traditional Slavonian oak casks and the rest in small Allier oak barrels.