Valpolicella Classico Superiore D.O.C.

+39 (0)45 750 1046
info@cortemerci.it

"LA RIA"

Description:

“La Ria” Valpolicella Classico Superiore D.O.C. Corte Merci is made from grapes which are cultivated in Valpolicella Classica in the hills of Jago. It is a wine which mirrors the Classica Valpolicella tradition. A fresh and fruity wine aged in stainless steel barrels to go with lunches and dinners in the best Veronese tradition.

Wine Tasting:

Visually:

Visually:

Ruby Red Colour.
Taste:

Taste:

Dry wine, with an intense ruby red colour, with delicate red highlights, fruity with a clear ripe cherry note, ready to drink
Pairing:

Pairing:

Good with traditional Veronese dishes, starters and main courses.
Serving suggestion:

Serving suggestion:

Pour into large glasses at a temperature of 16°C.

The Land:

The vines are situated in the heart of Valpolicella Classica in the valley of Negrar in a hilly zone between 350 and 450 metres above sea level, facing south west and south east, adjacent to Jago. The terrain is varied, clay, chalky and in some parts volcanic with a good presence of rock fragments. The plant design is a “Double Veronese Pergola” with a density of 3.300 vines per hectare.

Wine Making:

The harvest takes place at the beginning of October, selecting and picking the grapes only by hand.
The winemaking with the destalking and pressing of the fresh grapes starts in the same month. In fact the grapes are pressed immediately after they are picked and transferred to fermentation vats.
Fermentation takes place in winemaking containers made of stainless steel with a capacity of hl 125 in a controlled temperature, with two manual extractions a day depending on what is required. Fermentation lasts between 10-15 days and it is the wine that 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 12 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.

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