Description

ABOUT THE PRODUCER:
Roccolo Grassi was established in 1996 by Bruno Sartori and his two children, Francesca and Marco. Based in Veneto, they produce wines of unique character and strong personality, which are expressive of their origins. Winemaker Marco Sartori is one of the hottest talents in the region. His philosophy is very simple; yields in the vineyard are significantly reduced to obtain a fabulous fruit concentration. The 15 hectares of vineyard are meticulously cultivated, and minimal intervention takes place in the winery to allow the characteristics of each of the crus to be fully expressed. The result is a collection of world class wines distinguished by their pure elegance.

ABOUT THE VINEYARD:
The grapes come from within the 15-hectare estate in “Val di Mezzane”, at an altitude of between 200 and 300 metres above sea level, with eight hectares designated for the Valpolicella grapes. The soils are made up of volcanic basaltic soil structure. The vines are trained according to the Guyot pruning method and are planted at a density of 7,500 vines per hectare. At Rocolo Grassi, they employ viticultural practices that are attentive to the environment and the terroir, by supporting the natural cycles, the vines and their ability to express themselves. The vines are meticulously pruned, with attention paid to every single plant, to limit the yields and allow each vine to reach optimal ripeness. In addition to the vineyard, the estate includes two hectares of woods, 1.5 hectares of olive groves and various fruit trees, which create a unique ecosystem to produce healthy and high-quality grapes.

THE WINEMAKING PROCESS:
The grapes were hand-harvested during the first week of October once the grapes had reached full phenolic maturity. 50% of the wine was made from fresh grapes and 50% from grapes which had been slightly dried on racks for 20 days. The grapes were then fermented in stainless steel tanks at controlled temperatures of 25 to 28°C with a maceration lasting between 20 to 30 days. During which time, the cap was pumped over and punched down daily. Natural malolactic conversion took place in wood. Each parcel was aged for 20 months in oak in either Slavonian oak barrels or French barriques, of which 30% were new oak. The cuvées were then blended before being bottled and aged for 10 months before release.

OUR TASTING NOTE:
A rich and concentrated Valpolicella with aromas of peppery tobacco and spice. Rich red fruits on the round and balanced palate combine with savoury notes through to a long, luscious finish.

GRAPE VARIETY:
Corvina 60%, Corvinone 15%, Rondinella 15%, Croatina 5%, Oseleta 5%.