Valpolicella Superiore San Giorgio
- Red
- Corvina, Corvinone, Rondinella, Oseleta, Molinara
Winemaking Information
The grapes are destemmed and gently pressed; spontaneous fermentation takes place in concrete and steel tank. Maceration lasts 8-10 days with manual punch downs. When it is racked for aging, it receives a small dose of sulfur. The wine was aged in a 25 hectoliter botte (a new one in the first vintage but from here on out will be in botti used for Amarone aging) for one year, then bottled and aged for an additional six months. While the wine is not filtered, it goes through a sterile linen bag to remove large impurities (tartaric deposits, etc...).
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Valpolicella DOC
Soil Composition: Limestone
Farming: Biodynamic (certified)
Fun Facts: San Giorgio Alto is a site several miles from the home estate, to the north and west, on the Valpolicella hill closest to Lake Garda. The vines range from 15 to 40 years old.
Thanks to importer Louis/Dressner for details above