Coffele Valpolicella DOC 2015

Full of fruit: sour black cherries, blackberries, and ripe red cherries, with hints of balsam and spice and the slightest suggestion of herbaceousness. The aroma is rich and intense.
SKU: 2629
$19.90

Details

Details

From the winery, some facts and figures on this biodynamically produced wine: PRODUCTION AREA: from the hills of Cazzano di Tramigna, a small hamlet not far from Soave VARIETAL CONTENT: Corvina, Rondinella, Molinara in equal parts VITICULTURE AND VINIFICATION: The fruit comes from a 1.25 ha (3.1 acre) vineyard, with vines trained using vertical shoot positioning (VSP) and planted at a density of 6250 vines/ha (2500 vines/acre). The grapes are harvested completely by hand. After crushing and destemming, we ferment the must for about 12 days at 30-32 ̊C (86-90 ̊F), then leave the wine to macerate on the skins for about 8 days. The wine ages only in stainless steel. COLOR: Ruby, with violet when young. AROMA: Full of fruit: sour black cherries, blackberries, and ripe red cherries, with hints of balsam and spice and the slightest suggestion of herbaceousness. The aroma is rich and intense, but with great finesse. PALATE: It is highly structured, harmonious, and delicate, with a long finish. The refreshing acidity balances out the wine’s alcohol, and the tannins are dense yet fine.

Additional Info

Additional Info

Farming Standard biodynamic
Winemaker Alberto Coffele
Producer No
Alcohol 12.50
ml 750
Residual Sugar (g/L) 2.80
Acidity (g/l) 5.90
Closure Cork
Cellar Potential Ready now this wine will develop nicely for a good 5-8 years and beyond.
Grape Variety 34% - Corvina
33% - Rondinella
33% - Molinara
Body medium
Sweetness dry
region Veneto

Region

Veneto


Veneto is a region in the north of Italy, capital city Venice, where excellent red table wines abound, typically blended from the local varieties Corvina Veronese, Rondinella and Molinara. Names like Bardolino and Valpolicella refer to the communes in the neighborhood of Lake Garda where the wines are produced.

The region is substantially protected from the harsh northern European weather by the Alps, whose foothills form Veneto's northern border. These cooler microclimates are well-suited to white varieties like Garganega, the main grape grown for Soave, while the warmer Adriatic coastal plains and river valleys produce the renowned Valpolicella, Amarone and Bardolino DOC reds.

One specialty of this region is a heady wine known as Amarone. These are made from the same grapes as Valpolicella, dried in the sun on racks to where they become raisins. Fnished dry, the wines possess great depth and presence on the palate. There is a related specialty, Recioto Amabile della Valpolicella, where the wine is finished with residual sugar, and another, sort of a halfway step between Valpolicella and Amarone known as Ripasso, where the Valpolicella is ennobled to a certain degree by means of being run through the lees of the Amarone pressing.

Veneto's growers are among the most modern in Italy. While most of the 'classic' wines from this area are based on native grape varieties like Glera (formerly known as Prosecco) and Verduzzo, high demand for Veneto wines in the European and US markets has tempted the region's producers into experimentation with Cabernets, Chardonnay and Pinot varieties, among others. One of Italy's leading wine schools, Conegliano, is based here and the nation's most important wine fair, Vinitaly, is held each spring in Verona.

Veneto is the 8th largest region of Italy in land mass, and a population of 4,371,000 ranks it 6th in that regard. It has over 90,000 hectares of vineyards, of which 35,400 being acclaimed DOC. Annual production totals 8,500,000 hectolitres, 1,700,000 or 21% of which is DOC, making it the biggest DOC producer in Italy. White wine accounts for 55% of the DOC production in Veneto.

Subregion

Soave


Soave,...a name that for decades stood as one of Italy’s most worldly available white wines. At a time it became literally the most sold, widespread and exported Italian white wine. Along with the huge success and numbers, came the large industries that ended up eventually dismantling it’s stronghold reputation down to a pile of yesterday’s bricks. But the castle of Soave stands strong to this day and those “in the know”, know just how quality driven, terroir driven and varietal driven this ancient cult white of the region of Veneto still is. Especially when coming form properly farmed, quality driven, family owned producers such as Coffele (among a good handful of others).

Soave is produced in the North Eastern Italian region of Veneto, specifically in the county of Verona, right next to the adjacent famous red wine appellation called Valpolicella. Indeed, it was its proximity to the big red boys of Veneto that allowed Soave to flourish commercially as a “white in the land of reds”.

The wine can be made in both a regular DOC classification and the higher classified DOCG version, specifically dedicated to the “Superiore” type of Soave (with mention on label) that is made form riper grapes, containing over 13% alcohol and showcasing an increased structure and body, sometimes even aged in oak. The most celebrated though is the regular DOC, which really emphasizes the more food friendly, grassy, almond driven fresh personality of the wine. Made with at least 70% Garganega (the real rock star white grape of veneto) and 30% maximum of Trebbiano di Soave.
Five percent of ‘other varietals’ authorized in the area is also permitted although rarely implemented. The best examples will usually be made from 100% Garganega. Soave (pronounced So-Ah-Vay) is a dry white wine with intense mineral and dry fruit, lemongrass & almond characteristics, given by Garganega’s noble character and the presence of uniquely ancient soils of volcanic origin (some of the fewest in Northern Italy).

It is really this little niche of volcanic soils intertwined with limestone that provides the mineral backbone to balance out the juiciness and beef of Garganega, which only here in Soave reaches these levels of personality. It does not have strict aging regulations, which is left up to the style and will of each producer. Wines aged a minimum of 12 months may be labeled as Riserva and usually undergo oak treatment, although these versions are not the most traditional.