Valpolicella Classico Superiore "IL RIENTRO" DOC La Giuva
| Sommelier score | 91/100 | 2024 |
| Winery | La Giuva |
| Denomination | Valpolicella Classico Superiore Doc |
| Vintage | 2019 |
| Grapes | 50% Corvina, 25% Rondinella, 20% Corvinone, 5% Oseleta-Croatina |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | VR/5710 |
| Winery headquarter | La Giuva - Verona fraz. Trezzolano (VR) - Via Trezzolano, 20/C |
| Bottle size | Standard bottle |
| Combination | Lamb, Grilled Pork, wild game, Cold cuts and salami, Hard cheese, Sea bass, Pasta with meat sauce, Tagliatelle with mushrooms |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico Superiore |
This bottle by La Giuva winery is a wine of character, compact and at the same time harmonious. The result of the wise vinification in blend of grapes for 50% of Corvina, 20% of Corvinone, 25% of Rondinella, and 5% of Oseleta-Croatina. The origin is in the municipal territory of Verona, within the limits of the company in Veneto. Fermentation foresees that the grapes, selected after about thirty days of drying in a box, are placed in the follators to ferment at 22/24°C. After the malolactic fermentation, this wine is added in equal parts to the fresh Valpolicella to create the "Rientro" that will be aged for at least 12 months in oak barrels. The aging of the wine then continues in the bottle, to complete this superior of excellence.
Features of this Valpolicella Classico Superiore
The wine has an intense ruby red color. The nose is broad and intriguing, rich in red fruits, intense. The taste has great structure and hints of marasca cherry, blackberry, violet and light sweet spice.
Recommended pairings tasting this red wine
A wine of the Venetian tradition that beautifully accompanies the roast veal and pork that are ideal for the consumption of this wine. Even grilled meats can enhance the body and nuances of Valpolicella superiore, which is also excellent in combination with game. Matured cheeses. The optimal serving temperature is 16ºC in a large glass that promotes oxygenation.
