Description
Valpolicella Classico 2017 Montecariano
Variety: Corvina and Corvinone 65%, Rondinella 25%, Molinara and Teroldego 10%.
Red ruby red
The nose has precise and clean aromas, with fresh fruit, both from the trunk and the forest. Cherry in particular. The flowers are represented by the violet. Further embellished by hints of rhubarb and wood. These last sensations, only in order of description, are unique in the panorama of the classic Valpolicella.
On the palate it is fresh and well endowed with fine minerality, Good also the creaminess and volume expressed, for a remarkable background balance.
From the mouth aromas of aromatic herbs and fresh fruit are brought to the nose.
Valpolicella Classico without any doubt fascinating, able to pleasantly surprise those who drink it.
Valpolicella Classico 2017 Montecariano
The Montecariano company has been practicing the “integrated production” technique for years. This method aims to have a high quality bunch, and at the same time the preservation and improvement of the agricultural environment where the vines are set. The integrated agriculture, starts from the best choice of planting techniques, in the case of replanting of a vineyard, fertilization, pruning, management of the under foliage, pesticide defense, harvesting. Because it must always be remembered that the fruit grows healthy, if the plant lives in a healthy environment. therefore rich in variety of flora and fauna.
The fertilizers used are of organic and mineral origin based on potassium and magnesium, while the soil is left free to grow wild herbs, which are regularly worked mechanically, on the superficial part.
During the spring and summer, we dispose of the grapes in a manual manner and remove the branches close to the bunch, with the aim of letting the air flow between the bunches, to avoid creating the ideal environment for the mushrooms of the plant.
In case of need, drip irrigation is used.
To defend against downy mildew and powdery mildew, organic technology products are used, therefore mainly copper and sulfur, limiting synthetic products to the floral period.
