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Il Valandrea

Our idea of Gutturnio Superiore.

Category:
CATEGORY

Gutturnio Superiore DOC

GRAPE VARIETY

Barbera 55%, Bonarda 45%

ALCOHOLIC STRENGHT

14% vol

RESIDUAL SUGAR

4 g/l

SERVING TEMPERATURE

16-18°C

KIND OF BOTTLE

Heavy Burgundy 0,75 lt

GROUND

Loose and calcareous, medium-textured, tendentially sandy soil

EXPOSURE

South-West

History

History

Il Valandrea has broad shoulders and the impudence of the poppies growing on the roadsides. He smells of May and liquorice. He will run towards you with his tanned forehead and his bottomless eyes where you will find something new and old.

Method

Winemaking

After the pressing process, maceration for approximately one month. Fermentation at a temperature of 24-26°C with cultured yeasts.
Wine completes its maturation in second and third-fill barrels for 12 months.
Blending, light clarification and final filtration.

Aroma

The five senses

Deep, ruby-red colour. Firm and fruity taste, with fresh plum and soft fruit notes. The alcoholic strength merges in the wood and liquorice finish. Fresh and mature fragrance at the same time, with fruit and leather notes blending in a harmonious balance.

Prizes

Awards

Combinations

Food suggestions

Savoury soups, red and roast meat and medium-aged cheeses.