Description
La Dama Ca Besi Valpolicella
An intense ruby red wine with garnet hues, and an aroma of morello cherries, black pepper, and vanilla.
The warm, velvety tannins carry through to a full bodied yes slightly dusty finish, making this wine perfect with steak, casserole, or even a cheese board at the end of a meal.
The Valpolicella tradition of drying grapes and the freshness and fragrance of grapes pressed during harvest are combined in the Ca’ Besi. This gives birth to a wine of great concentration and elegance.
Grapes, wine-making, ageing: Corvina 80%, Rondinella 20%. Grape-picking is carried out in two stages. During the first stage, the grapes are placed in large boxes and left to dry in the drying rooms for about 30-40 days. During the second stage, the grapes are pressed in steel vats and left to fement for 10-15 days. Refining takes place in barrels where the grapes rest for 24 months. In November, the dried grapes are pressed in open barriques. Fermentation takes 15-20 days during which the skins are processed manually. Once fermentation is completed, the barriques are closed and moved into the barrel cellar. Two years later the wine is blended and bottled.
Serving temperature: 18 – 20°c
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