Bellora Tinto

Descrição

Bellora Production Area: Veneto, province of Verona, mountainous Valpolicella zone, at an altitude between 180 and 280 metres above sea level, with clay‑lime soils. Vinification: 70 % Corvina Veronese, 25 % Rondinella, 5 % Oseleta. Hand‑harvested grapes in early October, followed by gentle pressing of destemmed grapes. Fermentation: In stainless‑steel tanks at a controlled temperature of 25–31 °C for about two weeks. Maturation: 12 months, 50 % in Slavonian oak and 50 % in French barrels. Physical‑chemical parameters: Total acidity: 5.40 g L⁻¹ | Residual sugar: 5.60 g L⁻¹. Pairing: Complements roasted meats, especially pork, quail and game, and is excellent with mushroom‑based dishes and medium‑aged cheeses. Awards: 87/100 – Wine Enthusiast 2017; 87/100 – Wine Enthusiast 2015.