Sandro
grapes
corvina veronese 30%, corvinone 30%, rondinella 30%, croatina 10%
production area
all grapes are cultivated in the boni winery's own vineyards, located in negrar, in
the very heart of the valpolicella classica region, at an elevation between 190 and 210 m. amsl.
vinification
the harvest usually takes place at the end of september.
grapes are very carefully selected and placed immediately onto open wooden trays. after
collection the trays are stacked in the drying loft, where the grapes are naturally air-dried for a duration of around 140 days.
after the drying phase we proceed with the destemming and pressing. the grapes then macerate until the beginning of fermentation which is triggered by indigenous yeasts. during this period remounting takes place every other day. the wine is then drawn off with a high residue of sugars and left in steel tanks until the end of the spontaneous fermentation, and only then is it transferred into amphora for refinement.
maturation
refined for 12 months in amphora and rested for six months in the bottle before being made available on the market.
organoleptic notes
luminous, ruby notes, with a robust and intense density of colour.
the nose is opulent and rich, with ripe fruit and spicy undercurrents, combining marasca, violet and wild blackberry,
enriched with clove hints, as well as cinchona bark and bitters, giving way to tertiary notes of licorice root and graphite, with recollections of dust and blond kentucky tobacco.
the palate is vertical and savoury, but with a perfectly balanced complexity in the sweetness, yielding to a long and persistent finish in the mid-palate that emboldens the more nuanced notes of black fruit, bitter cocoa and walnut husk.
imbibed immediately, these aromas and flavours combine to present an exuberant, complex and joyful energy, but 5 to 6 years in the cellar would be the optimal waiting time to fully appreciate the maturity of this splendid wine.
technical data vintage 2019 (450 bottles produced)
alcohol 12%
residual sugar 170 g/l
total acidity 6,65 g/l
dry extract 39 g/l
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corvina veronese 30%, corvinone 30%, rondinella 30%, croatina 10%
production area
all grapes are cultivated in the boni winery's own vineyards, located in negrar, in
the very heart of the valpolicella classica region, at an elevation between 190 and 210 m. amsl.
vinification
the harvest usually takes place at the end of september.
grapes are very carefully selected and placed immediately onto open wooden trays. after
collection the trays are stacked in the drying loft, where the grapes are naturally air-dried for a duration of around 140 days.
after the drying phase we proceed with the destemming and pressing. the grapes then macerate until the beginning of fermentation which is triggered by indigenous yeasts. during this period remounting takes place every other day. the wine is then drawn off with a high residue of sugars and left in steel tanks until the end of the spontaneous fermentation, and only then is it transferred into amphora for refinement.
maturation
refined for 12 months in amphora and rested for six months in the bottle before being made available on the market.
organoleptic notes
luminous, ruby notes, with a robust and intense density of colour.
the nose is opulent and rich, with ripe fruit and spicy undercurrents, combining marasca, violet and wild blackberry,
enriched with clove hints, as well as cinchona bark and bitters, giving way to tertiary notes of licorice root and graphite, with recollections of dust and blond kentucky tobacco.
the palate is vertical and savoury, but with a perfectly balanced complexity in the sweetness, yielding to a long and persistent finish in the mid-palate that emboldens the more nuanced notes of black fruit, bitter cocoa and walnut husk.
imbibed immediately, these aromas and flavours combine to present an exuberant, complex and joyful energy, but 5 to 6 years in the cellar would be the optimal waiting time to fully appreciate the maturity of this splendid wine.
technical data vintage 2019 (450 bottles produced)
alcohol 12%
residual sugar 170 g/l
total acidity 6,65 g/l
dry extract 39 g/l
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