“La Giasara” Rosso Verona I.G.T. Corte Merci Merci is made from grapes grown in Valpolicella Classica, on vines at about 400 metres above sea level, characterized by a strong daily temperature range which together with the various compositions of the vines enhances the perfume and structure. Velvety and fruity, it is decanted and perfected in stainless steel 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.
The harvest takes place in mid October, with the selection and picking of the grapes exclusively carried out by hand.
The wine making with the destalking and pressing begins in the same month. In fact the grapes, after being picked are immediately pressed and transferred into fermentation vats.
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 10-15 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.
It takes place in 6 months in stainless steel vats with a capacity of hl 50.
The process continues with aging of the wine in bottles for 3 months.
Given that it is a natural product, this data can be subject to variations.