Style
Type
Still
Varieties
Corvina, Corvinone, Rondinella
Farming
Certified Organic
Terroir
Yellow limestone, rich in seashell fossils
Vineyard
From the Latin Vallis-poli-cellae, Valley-of-many-cellars, derives the denomination Valpolicella. The valley and subzone of Negrar is Vallpolicella’s most well known on account of the number and fame of its historic producers (for example, Giuseppe Quintarelli). It’s here at just over 300 meters in the Pigneto cru that newcomer il Sasso is making its mark. Many producers in Valpolicella have tracks of limestone; yet, Stefano reminds us, the old system of terracing gives the wines just the right exposition, both less and more sun, to give lower yields while retaining acidity. Stefano aims not merely to pick early for fresh wines, but to pick the right vines, exposed differently, at the right time, for resulting freshness, depth, and tension.
Vinification
During fermentation no sulphites are added; the grapes are used to start a pied de cuvee and the natural yeasts in the grapes do the rest. The 20% of the grapes ferments with whole cluster and the rest is destemmed. Co-fermentation happens in steel tanks under 25°C and proceeds to complete dry in about 7 - 10 days and then quickly separation of the must and very soft pressing. Élevage in stainless steel tanks during the winter and then bottled in spring. No filtration and gravity natural decant.
Features
Cork
Available Sizes (L)
0.750
Distribution Area
New Jersey and New York
Shelf Talkers
Tech Sheets
2 Commerce Dr. Suite 3 Moorestown, NJ 08057
Office 800.245.0184
Fax 856.985.5848
