Valpolicella DOC Caleselle

The grapes for this Valpolicella come from some of the finest vineyards in the classic subzone and are vinified using modern criteria in the finest Verona tradition.
VARIETIES
Corvina, Rondinella.
PRODUCTION DISTRICT
Selected vineyards in the municipalities of Verona, Grezzana and Illasi.
ALTITUDE AND ASPECT
The vineyards face south-west and lie at altitudes between 150 and 250
metres above sea level.
TYPE OF SOIL
Clayey limestone with widespread presence of basalt outcrops.
TRAINING SYSTEM
The vines are Guyot and Verona pergola-trained, producing balanced yields. Ripening is even and may be prolonged until a late harvest.
HARVEST
The grapes are handpicked at the beginning of October.
WINEMAKING METHOD
The very ripe grapes are fermented whole bunch to obtain more aromatic intensity both on the nose and on the palate, with soft and silky tannins. The maceration lasts for around 15 days, at controlled temperatures with several pumping-over phases determined by the various structural and aromatic components. Fermentation takes place at controlled temperatures        (20˗24 °C), with cultured yeasts and in modern fermenters in order to enhance the distinctive characteristics of the grapes and their vineyards. This vinification which leaves bunches whole promotes the intensity of aromas and taste.
AGEING
The wine is aged for three months in concrete vats, with approximately 10% in small casks. It is bottle aged for several months before release.