Valpolicella Classico Superiore “Sant’Urbano” DOC
The grapes for this wine come from the winery’s top vineyard – Sant’Urbano – (a calcareous-cretaceous hill of volcanic origin that retains humidity, preserving it from drought). After being harvested by hand in early fall, the perfect fruit is placed in wooden boxes and left to rest around twenty-two days under ideal conditions in terms of temperature, humidity and ventilation. Once they’ve lost about 8% of their weight, achieving great concentration, vinification begins, usually in November. The grapes also macerate on their skins for eight to ten days with daily pump-overs. The wine is then racked into glass-lined cement vats to complete alcoholic and malolactic fermentation. It then ages eighteen months to twenty-four months in new large French oak and then in bottle. A worthy addition to any cellar.
Wine exported to
Bermuda, USA, Japan, Puerto Rico, Australia
Most recent awards
- 2018 | Wine Enthusiast91
- 2018 | James Suckling93
- 2017 | Wine Spectator90
- 2017 | Vinous91
- 2015 | Decanter93
- 2011 | Wine Advocate89
75% Corvina veronese and Corvinone 20% Rondinella 5% Molinara
Length of alcoholic fermentation:
Type of yeast:
Selected Organic Certified
20-22 °C (68-71.6 °F)
Periodic pumpovers and délestage
Length of maceration:
Tonneaux are new or maximum fifth use
Type of oak:
Aging before bottling:
Aging in bottle:
Vigneto Monte Sant'Urbano
Fumane, Valpolicella Classica, Veneto
20 hectares (49 acres)
Calcareous, clay and sand with volcanic origins
inclined open pergoletta
280-350 meters above sea level
98 hl per ha
Age of vines:
First vintage of this wine:
Total yearly production (in bottles):
A deep ruby red color with a broad and intense bouquet redolent of fruit and aromatic herbs. There are spicy hints on the firm and forthright - yet rounded and elegant – palate.
Best served at 16-18 °C (60.8-64.4 °F).
It goes perfectly with all grilled red meats, braised meats, roasts and cheeses.
Alc. cont.: 13.5% by vol.