Salvaterra
Valpolicella Classico 2022
| Denomination | DOC Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 25% Rondinella, 10% Corvinone |
| Aging | Aged for 36 months: 80% in wood (French and American barriques and large casks) and 20% in steel. |
- Name: Valpolicella DOC Classico 2022, still dry red wine produced in Veneto
- Grape varieties: Corvina, Rondinella, Corvinone and native varieties for a balanced profile
- Vinification: drying in a fruit loft for 3–4 months, fermentation for 30 days at 18–21 °C
- Ageing: 36 months, with 80% in wooden barrels and 20% in steel for greater complexity
- Profile and serving: notes of cherry and blackcurrant, soft tannins; 13% vol; serve at 14–16 °C
Description
What kind of wine it is
Salvaterra's Valpolicella Classico is an elegant and harmonious red wine from Veneto, crafted from a blend of Corvina, Rondinella, Corvinone and other native grape varieties. In the glass, it displays a ruby red colour with violet highlights, revealing a bouquet of cherry and blackcurrant with floral and spicy nuances. Its distinctive style is enhanced by a period of drying in a fruit loft and a long maturation in wood and steel. On the palate, it is medium-bodied, supported by a pleasant freshness and delicate tannins, making it ideal for pairing with mature cheeses, cured meats and grilled meats.
Where it comes from
The vineyards are located in the heart of the Valpolicella Classico area, in the municipality of San Pietro in Cariano. The vines grow at around five hundred and fifty metres above sea level, with optimal south-east exposure and a Guyot training system. The soil is characterised by the marl typical of the Pietra di Prun, protected by a fertile surface layer of humus. This unique ecosystem encourages balanced ripening of the grapes, resulting in a wine with a fresh and structured profile that clearly expresses its place of origin.
How it is produced
The grapes are hand-harvested in mid-October, followed by a slow drying process in the fruit loft lasting three to four months, aimed at concentrating the grapes' precious aromatic components. After destemming, the grapes are gently pressed in winter, initiating a temperature-controlled fermentation lasting about thirty days. The long thirty-six month maturation takes place mainly in wooden barrels and American and French barriques, before finishing in steel to preserve the wine's overall elegance.
History and Curiosities
Originating from San Pietro in Cariano, Valpolicella DOC Classico embodies the authentic Venetian tradition of Tenute Salvaterra. After manual harvesting, the grape bunches undergo a slow natural drying process for three or four months, losing about 30% of their weight to concentrate the aromas. A gentle winter pressing precedes temperature-controlled fermentation, followed by a masterful 36-month maturation in fine woods and steel. This meticulous artisanal care gives the wine an elegant, harmonious structure with great depth.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2016
- Oenologist: Beppe Caviola ed Enrico Nicolis
- Bottles produced: 2.000.000
- Hectares: 274
Tenute SalvaTerra was born in San Pietro in Cariano, in the heart of Valpolicella, when the passion of the Furia brothers met that of a group of entrepreneurs who believed in a great project based on territory, quality but especially teamwork. Everyone knows that their contribution will be decisive for the success of the others, so everyone gives their best every day.
Wine requires love, experience, skill, time and total dedication. In Tenute SalvaTerra everybody shares a vision of wine and work aimed at excellence, a virtuous circle that generates quality. SalvaTerra comprises 600 hectares of vineyards in some of the most appreciated terrains of Veneto, first of all the Valpolicella, and extends from Lake Garda to the Euganean Hills for the production of Pinot Grigio and Prosecco.
The winery is located in the heart of Valpolicella, in the magnificent Villa Giona, dating back to the sixteenth century, in San Pietro in Cariano. The SalvaTerra logo is characterised by three elements of this area: earth, stone and iron.
The earth, with marl below, allows a constant natural irrigation of our most prestigious vineyards. The Prun stone, with which the ancient Romans built the Verona Arena and which also identifies the Amarone Classico Riserva "Cave di Prun".
The iron that represents craftsmanship , the manual skills of the many artisans who, even today, process it. Iron is also the element that composes the Tenute SalvaTerra brand, born from the deep meaning of brand. This word, in fact, originates in Norway where, in the eighteenth century, "brander" meant branding cattle to identify the owner. Read more
| Name | Tenute Salvaterra Valpolicella Classico 2022 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 60% Corvina, 25% Rondinella, 10% Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Salvaterra |
| Story | History and Curiosities Originating from San Pietro in Cariano, Valpolicella DOC Classico embodies the authentic Venetian tradition of Tenute Salvaterra. After manual harvesting, the grape bunches undergo a slow natural drying process for three or four months, losing about 30% of their weight to concentrate the aromas. A gentle winter pressing precedes temperature-controlled fermentation, followed by a masterful 36-month maturation in fine woods and steel. This meticulous artisanal care gives the wine an elegant, harmonious structure with great depth. |
| Origin | San Pietro in Cariano (VR), Valpolicella Classico |
| Climate | Altitude: 550 m a.s.l. Exposure: South-East. |
| Soil composition | Typical Pietra di Prun marl covered by a layer of humus-rich soil. |
| Cultivation system | Guyot |
| Plants per hectare | 5400 |
| Harvest | Mid-October |
| Fermentation temperature | 18–21 °C |
| Fermentation | Approximately 30 days |
| Production technique | Natural drying in a drying room (3–4 months) |
| Wine making | Natural appassimento in a drying room for 3–4 months (weight loss of about 30%), gentle pressing of the destemmed grapes in January–February, controlled fermentation for about 30 days at 18–21 °C; ageing for 36 months (80% in wood: French and American barriques and large casks; 20% in steel). |
| Aging | Aged for 36 months: 80% in wood (French and American barriques and large casks) and 20% in steel. |
| Residual sugar | 5.0 gr/L |
| Dry extract | 40.0 gr/L |
| Allergens | Contains sulphites |