Valpolicella "CA' FIUI" DOC BIO Corte Sant'Alda
| Sommelier score | 92/100 | 2024 |
| 2 Bicchieri gambero rosso |
|
2021 |
| 4 Grappoli AIS |
|
2020 |
| 3 viti Vitae AIS |
|
2020 |
| Winery | Corte Sant'Alda |
| Denomination | Valpolicella Doc |
| Vintage | 2021 |
| Grapes | 40% Corvina, 40% Corvinone, 15% Rondinella e 5% Altre |
| Organic | Yes |
| Alcohol content | 12,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | VR 551 |
| Winery headquarter | Azienda Agricola Corte Sant'Alda - Mezzane di Sotto (VR) - Via Ca' Fioi, 1 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Cannelloni, Pasta all'amatriciana, Appetizers, Pizza, Tagliatelle with mushrooms, Meet in tomato sauce, Fresh cheese |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico |
From the vinification in blend of Corvina 40%, Corvinone 40% Rondinella 15%, other 5%, all the grapes of the company are certified organic and for some years the funds are conducted according to the principles of biodynamic agriculture. The origin is the classic Controlled Origin located in Val di Mezzane, Veneto. For the harvest, as tradition, entirely handmade, begins in early October. The vinification provides for fermentations, which take place in oak vats, spontaneous start, (indigenous yeasts) delestages, the fullings by hand, malolactic fermentation and the permanence of this wine in fermentation tanks for at least six months contribute to define a good degree of complexity where spice and rigour prevail over fruit.
Features of this Valpolicella Doc
Its appearance has a ruby color, characterized by reflections tending to violet. The scent is that of red fruit, spices and aromas of undergrowth are the olfactory notes that contribute to create the profile of this label signed Corte Sant'Alda. The taste is light-bodied, balanced, with a subtle sip characterized by a pleasing freshness and a light tannin.
Serving suggestions tasting this red wine
Excellent with pasta, grilled or roasted meats, baked fish, fish soups. The optimal serving temperature is 18°C.
