| Luciana Cordioli wines | |
CORVINO Region: Veneto IGT, Italy Description: The Corvina grapes are the first of all selected with great care and then harvested by hand in early October. They are left to dry slightly in wooden crates for roughly 30 days. The fermentation takes place in contact with the skins for about 10 days with daily rémontages and délestatages. The aging takes place for 12 months in oak casks and then 4 months in bottles. |
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RIPASSO Region: Valpolicella DOC, Veneto, Italy Description: This wine derives its name from a unique winemaking technique typical of Valpolicella region called "Ripasso"; the mass of very ripe and withered grapes that were used for making Amarone after the fermentation are used one more and quickly (otherwise the wine will pick up a lot of tannins) by having fresh Valpolicella juice running thru the lees; the result is a softer more concentrated wine. Aged 18 months in Slovonian casks and refined 6 months in bottle before being released this Ripasso has blueberries, blackberries, raspberries and cherry fruit in a fresh yet velvety structure. |
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AMARONE Region: Amarone DOC, Veneto, Italy Description: Vineyards (average 35 years old) are in San Pietro in Cariano and Pedemonte di Valpolicella. Training is Trentino-pergola with, Yield: 9,000 kg/ha. The ripest bunches are picked by hand between the end of September and the beginning of October. They are then carefully laid out in shallow crates, which are left in the drying lofts under controlled conditions of temperature and humidity until January. During this phase the grapes lose around 40% of their moisture and their sugars become considerably more concentrated. Following a further selection of just the healthiest bunches, the grapes are then pressed. The fermentation lasts around 40 days. The wine then begins its maturation for two years in tonneaux. After bottling, the finished wine is then kept for at least six months before being released. A dry wine with an intense garnet red colour has a persistent and abundant aroma with scents of walnut hull and currants on a soft, aromatic and full-bodied taste. |
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Luciana Cordioli
Luciana Cordioli wines are a true representation of the Valpolicella area. Located in San Pietro in Cairano at the foothills of Lessini Mountains, 30 acres of "vigne nuove" (literally new vines which in reality are more than 35 years old) deliver voluptuous wines.
The soil, a limestone over glacial drifts of calcareous rocks, the altitude that varies from 1200 up to 1700 ft and the Garda lake breeze both are beneficial to vine production. Three are the red wines made by Luciana Cordioli.
A 100% Corvina grape wine that delivers soft round wine with scents of blackberries and redcurrants. This wine goes thru long maceration (30 days) one full year in Slavonian oak casks and refines 4 months before release.
The second one is the Ripasso della Valpolicella, whereas the finest selection of the current vintage Valpolicella is pumped over the skins of the dried grapes used to make the Amarone having a second "fermentation" with a higher extract and aromas. Ripasso is aged at least for 18 months in casks and at least 6 months in bottle. The wine is powerful with a bouquet of blackcurrants, blackberries and plums.
Third is the Amarone made with the traditional blend of Corvina, Rondinella and Corvinone; the dried skins are pressed in January and the fermentation takes place for 45 days; then the wine goes for two years in casks and barriques and for 6 months is refined in the bottle before being released. The result is a majestic wine full of redcurrants blackberries and cherries with balanced acidity and tannins.
Cordioli Winery's detailed presentation
Winery webiste: www.lucianacordioli.com
Luciana Cordioli wines are a true representation of the Valpolicella area. Located in San Pietro in Cairano at the foothills of Lessini Mountains, 30 acres of "vigne nuove" (literally new vines which in reality are more than 35 years old) deliver voluptuous wines.
The soil, a limestone over glacial drifts of calcareous rocks, the altitude that varies from 1200 up to 1700 ft and the Garda lake breeze both are beneficial to vine production. Three are the red wines made by Luciana Cordioli.
A 100% Corvina grape wine that delivers soft round wine with scents of blackberries and redcurrants. This wine goes thru long maceration (30 days) one full year in Slavonian oak casks and refines 4 months before release.
The second one is the Ripasso della Valpolicella, whereas the finest selection of the current vintage Valpolicella is pumped over the skins of the dried grapes used to make the Amarone having a second "fermentation" with a higher extract and aromas. Ripasso is aged at least for 18 months in casks and at least 6 months in bottle. The wine is powerful with a bouquet of blackcurrants, blackberries and plums.
Third is the Amarone made with the traditional blend of Corvina, Rondinella and Corvinone; the dried skins are pressed in January and the fermentation takes place for 45 days; then the wine goes for two years in casks and barriques and for 6 months is refined in the bottle before being released. The result is a majestic wine full of redcurrants blackberries and cherries with balanced acidity and tannins.
Cordioli Winery's detailed presentation
Winery webiste: www.lucianacordioli.com
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