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Alpha Zeta Corvina 2016

Alpha Zeta Corvina 2016
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Our Price:  £7.40Earn 7 Loyalty Points
Bottle or Case:  

Producer:  Alpha Zeta
Grape Varieties:  100 % Corvina
Optimum Drinking:  Within 3 years
Wine Style:  Juicy fruity fresh tasting red
Alcohol by Volume:  12.5%
Closure:  Screwcap
Country:  Italian

Availability:  

In stock, immediate despatch  


Alpha Zeta Corvina 2016

Working with leading New Zealand winemaker, Matt Thomson, the aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt’s expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture.

TASTING NOTES

A youthful bright ruby wine with fresh, vibrant aromas of ripe cherries and red berries. The palate is balanced and juicy with a supple structure, bright plum and cinnamon flavours and a lively finish.

PRODUCER

Alpha Zeta was started in 1999 when Liberty Wines set out to produce a range of modern, fruit driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, our aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture.

VINEYARDS

The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.

VINIFICATION

The grapes were hand harvested, de-stemmed, crushed and chilled on the way to the press with no sulphur addition. The juice was naturally settled and after racking, cultured yeasts were added to initiate fermentation, which took place at 12-14°C. These relatively low fermentation temperatures help preserve the fresh fruit character of the grapes. 20% of the must was fermented in large format oak to add another layer of complexity. The wine was then held in temperature controlled stainless steel tanks on fine lees until bottling.

 

 


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