First year of production: 2006
Vineyard: Corvina 45%, Corvinone 50%, Rondinella 5%, Oseleta 5%
Geographical Location: Veneto – Italy Northeast of Verona, in the hill that divides Montorio from the Valle d’Illasi
Extension: 27 hectares of new shoulder pad
Plant date: 1960 to 2001
Composition of the soil: Limestone with prevalence of iron red clay in the vineyards The Perlar and Palazzina, medium tufa clay dough in the Mount of the Dragon
Strains per hectare: 5/7000 to shoulder.
Harvest: September 1 to October 5
Yield per plant: 1 kg.
Climate trend: Winter has been marked by heavy snowfall in the mountains and
temperatures are not particularly cold. Spring will be remembered
as one of the wettest seasons in history; the melting snow
downstream filling rivers and aches and frequent and intense rain
caused very serious damage to agriculture and people, even
due to the May flood. After two months of rain, at the end of June
back to normal temperatures and weather conditions for the season
and finally the development of the vine happened on a regular basis,
although a little late. Summer, apart from a few hot days
intense proceeded with mild temperatures. The rains, the constant
humidity and hot temperatures have complicated both the end of the
maturing, that harvesting and, above all, have damaged the process
withering, which happens here naturally and therefore
suffered enormously. The great and careful selection allowed us
to get a good quality anyway.
Winemaking technique: The grapes chosen and collected in boxes are arranged in a special
ventilated room to be dried according to the famous process of
Drying. Grapes lose 50% of their original weight
concentrating sugars, aromatic components and noble tannins.
In February, soft pressing takes place and fermentation starts at
low natural temperature (13th – 17th); the long maceration
maximum extraction of the fruit.
The wine remains for 12 months in oak tonneau French and in barrels of
larger sizes (700, 1500 and 2000 litres); after bottling,
remains to refine at least 8 months before being sold.
Alcohol: 16% vol
Total acidity: 7 gr/l
Sugary residue: 4.6 gr/l
Dry extract: 39g/l
Our wines follow an ambitious project, not only because biodynamic, but because we believe that now is the time for the Valpolicella to further exploit its territorial potential, free from market constraints in order to better express all their innate class in purity and taste.
The elegance inherent in traditional varieties is thus considered by us the conceptual center of our wines, the true revelation of a rich and unique nuances and complexities territory, often enhanced with the right depth in the most commercial wines, thus confusing the public perception .
Cherry bark and spice blend in the typical pleasure of Valpolicella wines and find in Musella a sincere interpretation balance, which goes straight to the heart.