Capitel Nicalò

Since 1630 the Tedeschi winery, located in the center of Pedemonte, in the heart of the Valpolicella Classica, certified and award-winning, has been trying to enhance the value of native and elegant vines with a strong personality. The family style was born in the early 1960s, over the years they have renewed and expanded the winemaking area to optimize the fermentation activities and the aging cellar. The carefully selected grapes are richer in aroma and color, resulting in more typical and complex wines. The grapes wither inside a large drying room and then undergo pressing. The final result is a wine with inimitable characteristics and original taste, a direct expression of the territory and capable of aging and surprising for decades.

The Valpolicella Superiore Capitel Nicalò Tedeschi is product from grapes grown on a red clayey soil of morainic origin with a planting density of 5500 plants per hectare. The average age of the vine is about 20 years and they produce 9000 kg / hectare. The grapes are harvested between the end of September and the beginning of October with drying of about one harvest in the drying room with humidity control, followed by a delicate pressing and a fermentation of about 14 days. The passage in Slavonian oak barrels lasts about 1 / 1.5 years and then rests for 6 months in the bottle.

The Valpolicella Superiore Capitel Nicalò Tedeschi is a ruby red wine, limpid and transparent. On the nose it is complex with hints of undergrowth and a very evident vanilla due to the permanence in Slavonian oak barrels. On the palate it is full-bodied and structured with a lively acidity and good alcohol content well balanced with the texture of tannins.

Production area: Veneto

Vintage: 2019

Alcohol: 14%

Capacity: 75 cl

Winery: Tedeschi

Grapes: 35% Corvina, 35% Corvinone, 20% Rondinella, 10% Rossignola,
Oseleta, Negrara, Dindarella.

Denomination: DOC

Recommended pairings: The Valpolicella Superiore Capitel Nicalò Tedeschi is a wine that easily matches many traditional dishes as long as they are not too complex, semi-hard cheeses and “playing” a little with the temperature even with elaborate fish dishes.