An elegant and structured red that interprets the essence of terroir in the glass: Peratara is the new Valpolicella Superiore DOC 2019 from La Collina dei Ciliegi, the Valpantena winery.
La Collina dei Ciliegi’s Perfect Balance
The unprecedented label, produced in a limited run of just over 9,000 bottles, owes its name to the vineyard of the same name, Peratara – pietraia in Venetian dialect and meaning stony ground -, located between 550m and 570m above sea level and characterized by a marl-calcareous soil rich in a skeleton of Cretaceous origin (dating back 65 million years), in which the harvest of the grapes is done only by hand.
Produced from Corvina, Corvinone, and Rondinella grapes, La Collina dei Ciliegi’s Peratara, crafted by winemaker Paolo Posenato, is organoleptically striking for its tannic structure, velvety and in perfect balance with the minerality of the calcareous soil, enriched by hints of cherries, violets, and berries, with a finish that proves fresh and precise.
Making the Limited Edition Valpolicella Superiore
In terms of vinification, after the initial destemming and soft crushing of the grapes, fermentation in stainless steel tanks at a constant, controlled temperature between 22° and 24° was followed by ten days of maceration with daily delestage and pumping over. An initial two-year aging took place alternating between large barrels, tonneaux, barriques, and amphorae, followed by an additional year of bottle aging.
The 2019 vintage of the new Valpolicella Superiore is the result of a climatic season that began with a cool and rainy spring, which delayed the budding of the vines but at the same time favored the water reserves of the soils; in the summer there was a sudden increase in temperatures, however, mitigated by the altitude. The average temperature in June, July, and August was 25°, an ideal condition for plant vegetation.
As the season progressed, the heat intensified but cluster fruit set occurred without any problems thanks to the accumulated water reserves and lack of abiotic stress. Finally, mild weather and the absence of rain in September and October brought the grapes to the winery healthy and well-ripened.
Perfect Wine and Food Pairings
Brilliant garnet in color with ruby hues, Peratara goes well with first courses served with full-bodied sauces, roasts, and white meats as well as with medium-aged cheeses; it is also excellent paired with spicy dishes typical of Oriental cuisine or with boiled meats in the Veronese tradition.