About this wine
Vineyard and terroir
The grapes come from estate-owned vineyards in Valpolicella Classica. The vineyards have held organic certification since 2014 and are planted at 5,000 vines per hectare. Training combines Guyot, single pergola and double pergola systems. The approximate yield is 7 tonnes per hectare.
Grapes
Corvina, Corvinone, Rondinella and Molinara.
Vinification
The bunches are harvested by hand between mid-September and the second half of October, allowing careful selection in the vineyard. Alcoholic fermentation takes place in stainless-steel tanks at 18–20°C. Pump-overs are performed twice daily, and the wine remains in contact with the skins for 15 days.
Ageing
Maturation takes place in temperature-controlled stainless steel. After bottling, the wine rests for several months in the estate cellar before release.
Technical data
Alcohol: 12%. Total acidity: 5.14 g/L. Residual sugar: 2.92 g/L.
Tasting profile
Purple-red in colour, with sweet, fresh aromas of cherry and raspberry. The palate is juicy and red-fruited, with a fresh herbal note and an easy-drinking character.
Serving and pairing
Pairs with pasta, spicy food and richly flavoured fish dishes. It may also be served chilled as an aperitif.
Label / history
IPERICO was the estate’s first organic wine. It is conceived as a fresh, approachable Valpolicella Classico for everyday drinking.
