LABEL
A bottle branded with a mysterious, faintly delineated arrow to represent
the arduous climb proudly faced in an unending search for improvement.
NAME
Policalpo is the name of a vineyard whose Barbera and Cabernet
grapes are used to make this wine. An ancient, cultured name at one
with the taste of its élite.
VINE
Two varieties are blended in this red wine: Barbera 70 % and Cabernet
Sauvignon 30 %.
The vineyard's approximately 5400 vines produce an average of 8
tonnes of grapes giving 5500 litres of wine.
HARVESTING
The grapes are all picked by hand in the first fortnight of October and
despatched for vinification without delay.
VINIFICATION
The must is allowed to ferment in contact with the skins at about 29°C.
The Barbera and Cabernet grapes ferment together. Macération continues for at least fifteen days to secure the maximum dissolution of
the extractive substances, the anthocyanines and especially the aroma
precursors. Careful attention is devoted to the racked wine to ensure its
proper malolactic fermentation in French oak barriques.
REFINEMENT AND STORAGE
Maturity is attained in the barrique after twelve months and followed by
the acquisition of finesse in bottle for at least six months. Policalpo is
placed on the market in the second year after the harvest.
Its constitution and sound structure will continue to acquire greater
elegance and harmony for at least 7-8 years.
ORGANOLEPTIC CHARACTERISTICS
Brilliant deep ruby colour with the slight garnet hues typical of great,
long-aging wines.Intense, broad, elegant and lingering bouquet. Ethereal and spicy
overtones are blended with dreamy hints of liquorice, vanilla and
tobacco coupled with the pleasant vegetal undertone typical of
Cabernet. Warm, elegant, austere and enticing palate. Notable harmony
and balance that underscore Policalpo's great structure and complexity.
Intense and long-lasting aroma.
ALCOHOL CONTENT
13,5 -14% by volume
SERVING SUGGESTIONS AND ACCOMPANIMENTS
Best served in large crystal glasses at 18°C and from a decanter in the
case of very old bottles.
To be drunk with outstanding meat dishes on classic or local cuisine
menus. Enhances dishes prepared with white truffles, excellent with
mushrooms and a good companion for mature cheeses.