The Story
Origin: Cru vineyard “Conca d’Oro” (the Golden Shell), in Sant’Ambrogio di Valpolicella.
Grapes: Corvina Veronese 50%, Oseleta 15%, Cabernet Franc 35%.
Alcohol: 13 % vol.
Vinification: Corvina and Oseleta grapes are dried for 30 – 40 days prior to pressing and then 6 months in French oak barrels, 12 months maturation in Slavonian oak barrels of 35hl.
Tasting Notes: Intense, deep ruby red color. Very fruity perfumes, rich, spicy, black pepper nose. Full body taste, very intense, spicy, smooth, full of flavors.
Recommended with: White and red meats, game, fresh and aged cheeses.
Service Temperature: 16-18°C/60.8-64.4° F
Bottles: 750 ml
Vuosikerta 1995
1995 marked the beginning of a series of strong vintages. Indeed, 1995 itself was a year that saw tribulations transformed into triumphs. Spring started off nicely with warm weather only to turn rainy during the blooming period, which effectively stopped fertilisation at its halfway point. An extremely hot July made a dramatic transition into a chilly August. Excess moisture also led to the spread of mold-related diseases. This moisture, however, was duly evaporated by the Indian summer that followed, thus saving the vintage. In Piedmont August hailstorms destroyed as much as 70% of plantations in some areas. Tuscany was spared from the hail and the hot topic of discussion that autumn was the 45-day stretch without rain just before the harvest.
Wines from this vintage are very long-lasting and still require further bottle maturation to reach their full potential. In my opinion, the Chianti Classicos should be drunk right now, even though they could do with a bit more maturation.