“El Sengio” Rosso Verona I.G.T. Corte Merci is produced from Valpolicella Classica grapes, on vines cultivated at around 400 metres above sea level, characterized by a strong daily temperature range. The “slight drying” of the grapes in the fruit sheds and the varied composition of the vines enhances the perfume and the body, producing an ideal wine for aging. Velvety and fruity, it is decanted into stainless steel barrels and aged in oak barrels.
The vines are situated in the heart of Valpolicella Classica in the valley of Negrar in the hilly zone between 350 and 450 metres above sea level, facing south west and south east next to Jago. The terrain is varied, clay, chalky and in some parts volcanic with a good amount of rock fragments. The style of the grassy plant is “Double Veronese Pergola” with a density of 3.300 vines per hectare and a “Guyot” with a density of 3.500 vines per hectare. Both plants are grassy.
We carry out the harvest in the middle of October with the selection and picking of the grapes carried out exclusively by hand. The bunches of grapes are placed into crates, known as “ploto” with a maximum weight of 6 kg destined for a “slight drying” in the fruit sheds. In this manner, the grapes dehydrate and a higher level of sugar is obtained.
The winemaking, destalking and pressing of the dried grapes takes place between November and December. It consists of emptying the crates one by one, in order there can be a further quality selection.
Fermentation occurs in winemaking containers made of stainless steel with a capacity of hl 125 in a controlled temperature with two manual extractions a day based on what is required. Fermentation lasts between 20-25 days. It is the wine that then decides when it is the right moment to proceed to the racking process, respecting the natural timings of the process in order to complete the alcoholic fermentation.
Refining and Aging:
This takes place in the cellar in order that a constant natural temperature is maintained and so that only a minimal variation in temperature from outside is felt.
In a first period known as “settling” for 6-8 months, the wine rests in wooden barrels, with a capacity of hl 5 in Slavonian oak from France or from Austria. The distinctiveness of this wood, is that the planks undergo a preliminary natural seasoning in the open air for around 6/9 months. After this, the staves are worked on and left to season again naturally for a minimum period of 24 months and a maximum period of 48 months depending on its thickness and seasonal patterns. After this we proceed with aging in bottles for 6 months.
Given that it is a natural product, this data can be subject to variations.