Coffret Vin Découverte Valpolicella

VALPOLICELLA CLASSICO SUPERIORE / TENUTE UGOLINI
SAN MICHELE
Denomination of Origin
Corvina Veronese, Corvinone, Rondinella and Oseleta grapes from the San Michele hills in Bure Alto form the basis of Valpolicella Classico Superiore. The average age of these vines is over 10 years. An altitude of 200 m, a south-western alignment of the vines and a soil particularly rich in sandstone and limestone provide ideal growing conditions for these red fruits. An intense grape fragrance is the result of this cultivation, which becomes even more precious when you consider that no chemicals are used.
Grape variety: Corvina Veronese, Corvinone, Rondinella and Oseleta
Color: In the glass, the wine is a brilliant ruby red
Aroma: Notes of red cherries, morello cherries and spices such as pepper and vanilla
Flavor: Mellow, elegant and very harmonious
Pairings: Excellent with pasta, white meat, cold meats and fro¬mage
Production: The grapes are harvested by hand in late September or early October, as soon as they have reached ideal ripeness. Part of the grapes are pressed the same day to obtain a fresh, fruity wine. The other part is laid down to dry for 30 to 40 days. The grapes are pressed with great care. Fermentation starts with selected yeasts in steel tanks. The wine is then aged for 20 months in small oak barrels from different regions of France. A further 8 months of bottle ageing are scheduled before release.
Yield: 7000 kilograms of grapes per hectare (44 hl/ha)

VALPOLICELLA RIPASSO CLASSICO SUPERIORE / TENUTE UGOLINI
MONTE SOLANE
Denominazione di Origine Controllata
Ripasso is the wine of a single grape variety, Corvina Veronese, grown in the vineyards of Monte Solane (San Giorgio di Valpolicella), at an altitude of 550 m, on a south-facing slope. The average age of these vines is around 20 years. The soil structure is etched by compact limestone and a rich presence of sandstone.
Grape variety: Corvina Veronese
Color: Dark ruby red
Aroma: Intense, with notes of ripe red fruit and spices such as black pepper and cloves
Flavor: Warm, balanced, structured and dry on the palate
Food pairing: Pasta with meat in sauce, red and grilled meat, roast meat
Aging: The grapes are harvested by hand in the first week of November, once they have reached the ideal degree of ripeness. The fruit is placed in small crates. Some of the grapes are pressed again on the same day to obtain a fresh, fragrant wine. The grapes are pressed with great care. Fermentation starts with selected yeasts in steel tanks. In March, the resulting wine is transferred to the Amarone pomace for a second fermentation (ripassato), resulting in improved fragrance and structure. The wine ages for 20 months in small oak barrels sourced from different regions of France. A further 8 months of bottle ageing are planned before release.
Yield: 6000 kilograms of grapes per hectare (38 hl/ha)

AMARONE DELLA VALPOLICELLA CLASSICO SUPERIORE / TENUTE UGOLINI
VALLE ALTA
Denominazione di Origine Controllata Garantee
Corvina Veronese, Corvinone, Rondinella and Oseleta are the grape varieties grown in the Valle Alta hills at an altitude of 256 m that are used to make the royal Amarone wine. The height and slope of these vineyards provide ideal growing conditions for the historic Valpolicella region.
Grape variety: Corvina Veronese, Corvinone, Rondinella and Oseleta
Color: Deep ruby red
Aroma: Warm and varied, with notes of ripe red fruit, ce¬rises jam, dried fruit and spices such as cinnamon and nutmeg.
Flavor: The taste is velvety, elegant and very harmonious
Pairings: Amarone goes well with red meat, game and roasts. Even at the end of a meal, it is highly esteemed.
Production: The grapes are harvested exclusively by hand, by family members and experienced collaborators. Harvesting begins in October, as soon as the grapes have reached ideal ripeness. The fruit is carefully placed in small crates and kept dry for many months. By early March, the grapes have lost over 50% of their weight. They are carefully sorted once again and brought to macerate with the skins for up to 2 months. Fermentation starts with selected yeasts in steel tanks. The wine is aged for 24 months in small oak barrels from different regions of France. A further 12 months of bottle ageing are scheduled before release.
Yield: 6000 kilograms of grapes per hectare (38 hl/ha)