From Latin unusual, new, INSOLENS is the new entry of our cellar. It’s the result of a combination of Corvina and Rondinella grapes, ripened on the gentle sunny slopes of our vineyard, processed with the passion that leads us, trying to give back our wine its true identity. We think of the cellar as of that “magic” piece where every good winegrower presses his grapes: those grapes which for months he watched while growing, that every morning he stroked with thoughtful look and a bit anxious, hoping they reached proper ripening without “misfortunes “.

The Climatic characteristics of the year

During the 2018 spring season, the Valpolicella area experienced a cool and rainy start with high instability. However, during the summer, temperatures were overall warmer than the average of previous years. In particular, in August, temperatures were above the seasonal average. This warmer climate favoured a good ripening of the grapes and accelerated the process, leading to an earlier harvest than historical averages.

Tasting notes

Ruby red wine with an intense elegant aroma of ripe fruits and spices. Harmonious taste, important and persistent, warm, with an enveloping softness.

Gastronomy

INSOLENS is ideal with grilled red meats, roasts and stews.
It is suggested to serve it at 18-20 ° C opening the bottle at least one hour in advance.

Name:  Veronese I.G.T
Vines: Corvina, Rondinella and minimally Syrah (5%)
Territory: Classical Valpolicella region
Location: Fumane di Valpolicella – 5.93 hectares
Altitude: 220 to 350 m s.l.m
Exposure: South-Southeast
Soil type: mainly rocky limestone with clay veins
Training system: Guyot
Planting density: 3,500 pts/Ha
Harvest: manual harvesting done in the first half of October
Vinification: de-stemmed grapes soft pressing
Fermentation: in French oak barrel, through periodical daily pumping
Fermentation temperature: 22/30 ° C
Fermentation time: about 15 days
Malolactic fermentation: in French oak barrels (of a capacity not exceeding 30 hectoliters)
Ageing: in French oak barrels for 12 months

Analytical data:
Alcohol content: 15,00% Vol
Total alkalinity: 5,75 g/I
Residual sugars: 1,60 g/I
Dry extract: 32 g/I
Free SO2: 9 mg/1
Total SO2: 80 mg/1
pH 3,48