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GIUPA® |
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VALTELLINA SUPERIORE DOCG
CAVEN
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GRAPE VARIETY: OBTAINED
EXCLUSIVELY FROM VITIGNO
NEBBIOLO GRAPES, LOCALLY NAMED
CHIAVENNASCA.
SURFACE AREA OF VINES:
12,17 OF THE ESTATE’S HECTARES
PRODUCTIVITY: ABOUT 45
QUINTALS PER HECTARE
YIELD: 70%
MAPS: LYING EAST TO WEST
ON THE RHAETIC SLOPES WITH
EXPOSURE TO THE SOUTH IN THE
VALTELLINA SUPERIORE D.O.C.G.
AREA.
VINYARD: OPTIMAL POSITION
LYING BETWEEN 350 AND 450 METRES
ABOVE SEA LEVEL.
SOIL: PERMEABLE TO WATER,
SLIGHTLY FERTILE, CLAYEY, SANDY
AND COMPACT. |
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WINE PROCEDURE: PROCESSED BY
SUBMERGED HOOD, BRINGING THE
TEMPERATURE TO 30° FOR THE FIRST
FEW DAYS OF FERMENTATION, THEN
LOWERED AND CONTROLLED.
AGING: AFTER THE FIRST
FUNDAMENTAL DECANTING, WHICH
EXTENDS TO THE END OF JANUARY,
THIS NEW WINE IS MATURED FIRST
IN SMALL, FRENCH OAK BARRELS AND
IN LARGE OAK BARRELS FOR A
PERIOD OF OPTIMIZATION.
THE FINAL VERY IMPORTANT PHASE
IS BOTTLING FOLLOWED BY A
MINIMUM OF 5 MONTHS REFINING.
ORGANOLEPTIC CHARACTERISTICS:
A WINE OF GREAT CHARACTER,
BRILLIANT RED RUBY COLOUR WITH A
BOUQUET OF WOOD FRUITS, AND A
DELICATE, FRESH, DRY AND CLEAN
TASTE.
ALCOHOL CONTENT: 13 %
TOTAL ACIDITY: 5,7 G/L
EXTRACT: 29,5 G/L
SERVING TEMPERATURE: 18° |
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