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Valpolicella Superiore La Bandina 2011 Doc
€28.69
Winemaker comments
Valpolicella superior wine, single vineyard, made by fresh grapes. Produced only on the best vintages, good expression of the territory. Important wine, cherry and chocolate well-combined.
Awards and Reviews
Sensory Analysis
Tobacco
Licorice
Cherry
Cedar wood
Data sheet
Vineyard
Corvina 70%, Rondinella 20%, Croatina 5%, Oseleta 5%
Alcohol
14,5% Vol.
Service temperature
16-18°C
Bottle Size
750 ml
Origin
Mezzane di Sotto - Monti Garbi District
Viticulture
Integrated viticulture
Winemaking
Harvest: by hand in crates in October. Pressing: soft, with pneumo-press. Fermentation: alcoholic at a controlled temperature with selected biological yeasts. Malolactic fermentation: natural and alcoholic at 22/23 degrees, every 10 days. Bâtonnage: every 15 days until bottling. Stabilization: natural tartaric
The Bottega Vini suggest to drink with
Kobe beef escalope with horseradish
Lamb with roasted polenta
Bigoli with duck ragout
Valpolicella superior wine, single vineyard, made by fresh grapes. Produced only on the best vintages, good expression of the territory. Important wine, cherry and chocolate well-combined.
Awards and Reviews
Sensory Analysis
Tobacco
Licorice
Cherry
Cedar wood
Tobacco
Licorice
Cherry
Cedar wood
Data sheet
Vineyard
Corvina 70%, Rondinella 20%, Croatina 5%, Oseleta 5%
Alcohol
14,5% Vol.
Service temperature
16-18°C
Bottle Size
750 ml
Origin
Mezzane di Sotto - Monti Garbi District
Viticulture
Integrated viticulture
Winemaking
Harvest: by hand in crates in October. Pressing: soft, with pneumo-press. Fermentation: alcoholic at a controlled temperature with selected biological yeasts. Malolactic fermentation: natural and alcoholic at 22/23 degrees, every 10 days. Bâtonnage: every 15 days until bottling. Stabilization: natural tartaric
Vineyard
Corvina 70%, Rondinella 20%, Croatina 5%, Oseleta 5%
Alcohol
14,5% Vol.
Service temperature
16-18°C
Bottle Size
750 ml
Origin
Mezzane di Sotto - Monti Garbi District
Viticulture
Integrated viticulture
Winemaking
Harvest: by hand in crates in October. Pressing: soft, with pneumo-press. Fermentation: alcoholic at a controlled temperature with selected biological yeasts. Malolactic fermentation: natural and alcoholic at 22/23 degrees, every 10 days. Bâtonnage: every 15 days until bottling. Stabilization: natural tartaric
The Bottega Vini suggest to drink with
Kobe beef escalope with horseradish
Lamb with roasted polenta
Bigoli with duck ragout
Kobe beef escalope with horseradish
Lamb with roasted polenta
Bigoli with duck ragout
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