Bartolomeo Lorenzi Rosso Veronese 2017
24 in stock
This irresistible red is made by Amarone specialist Cantina di Negrar – Italy’s 2016 Winery of the Year. Taking grapes from Valpolicella’s Classico region topped up by a dash of Amarone, the wine is brimful of gorgeous, juicy cherry fruit and spice. The Marano Valley is especially cool, so grapes have a longer ripening time that adds depth, character and a freshness to the wines.
Bartolomeo Lorenzi Rosso Veronese 2017 (93 Points!) displays the characteristic notes of top Venetian reds, With black cherry fruit and Christmas cake spice, it’s hard to imagine a more appealing Rosso Veronese. Spiced with notes of vanilla cherry and dark chocolate. Soft and round with silky tannins and a long finish with spiced notes.
Bartolomeo Lorenzi average wine rating on Vivino is an extremely high 4.1 (out of 5) – based on 301 ratings
From the Cantina Negrar wines are named after Bartolomeo Lorenzi who was an enormously important figure in the history of Valpolicella. Born in Fumane in 1732 he grew up in the Marano Valley where the vines grow on ancient Marogne, or dry stone terraces. His literary works, Particularly his epic poem ‘Della Coltivazione dei Monti’ made Valpolicella wines famous the world over. The Marano Valley is especially cool, so grapes have a longer ripening time that adds depth, character and a freshness to the wines.
VINEYARD: Cantina Negrar – the famed estate credited with creating the first Amarone
WINEMAKER: Daniele Accordini
Location: the Valpolicella DOC area.
Altitude: 150-350 metres a.s.l.
Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls.
Training system: Pergoletta Doppia.
Age of vines in production: from 20 to 25 years.
Buds per vine: 22.
Density: 2,700 per hectare.
Yield per hectare: 80 hl
Harvest: hand picked in the second decade of September.
Vinification: destemmed and gentle pneumatic pressed. Fermentation at around 25° and 28° C then 10 days maceration with scheduled punching 3 times a day for 20 minutes. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes. Full malolactic fermentation. Aging in steel. Stabilization: natural
It pairs perfectly with mushroom risotto, red meat such as steak and also perfect with medium-matured cheese and full flavoured creamy cheeses.
- Grapes: m Corvina, Corvinone, Rondinella and other varieties as regulated (with a splash of Amarone)
- ABV: 13.5 %
- Shelf Life: 10 years
- Residual reducing sugars 9 g/l
- Total acidity 5 g/l
- Total dry extract 31.00 g/l
- pH 3.55
- Serving temperature: 18°-19° C
1 Bottle, Box: 6 Bottles – 10% Discount, Case: 12 Bottles – 20% Discount