Style
Type
Still
Varieties
Corvina, Corvinone, Rondinella
Farming
Certified Organic
Terroir
Yellow limestone, rich in seashell fossils and white stones
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
Manual harvest of selected grapes which are let to dry naturally for up to 4 months. Then, fermentation starts with a pied de cuve; grapes co-ferment in big cement tanks for 1 month. 75% of the grapes are destemmed and 25% is whole cluster. Temperature under 25°C. When the fermentation is finished, the must macerate in cement for 2 months and then soft pressing. Élevage for 2 years in ceramic barrels of 400 ml. Additional élevage for 6 months in the bottle. 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
