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I vini di La Palazzola | Uglygrapes

La Palazzola

Coppery red. Dried fruit, raisins, carcadé. Soft, spicy.

The vineyards are located at an altitude ranging from 50 to 400 m above sea level at varying gradients in the southwestern part of Umbria. Vineyards have been present in this area since ancient times; Virgil describes in the Georgics how the people used to tie the vine shoots with willows. The grapes are dried on trellises, after which they are vinified and aged in drained and sealed oak barrels for 48 months.

The vineyards are located at an altitude ranging from 50 to 400 m above sea level at varying gradients in the southwestern part of Umbria. Vineyards have been present in this area since ancient times; Virgil describes in the Georgics how the people used to tie the vine shoots with willows.

<label>Soil:</label>Clayey, rich in skeleton
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of the grapes and subsequent fermentation in kegs. Aging in sealed, drained kegs for 3 years. Then another year in bottle.
<label>Sulfur dioxide:</label>na

Amelia Vin Santo Occhio di Pernice Doc

Sangiovese

Barrique

Bottiglia

Vigneti La Palazzola

Umbria

Italia

Conca Ternana

Stroncone

Bright golden yellow. Ripe fruit, honey, hay, herbs, oxidative notes. Soft, warm, enveloping, mineral, fresh and persistent.

Verdello takes its name from the green color of its berries; it is thought to have been brought to Umbria in the early 20th century by Hungarian monks traveling to the monastery of Sant'Urbano, near the La Palazzola estate. Some researchers have speculated, but not yet proven, that Verdello is related to Portuguese Verdelho. There are many possible variants or biotypes of Verdello in Italy, but according to DNA analyses, this grape variety is identical to Verdicchio and Verduschia.

Verdello takes its name from the green color of its berries, thought to have been brought to Umbria in the early 20th century by Hungarian monks traveling to the monastery of Sant'Urbano, near the La Palazzola estate.

<label>Soil:</label>Clayey, rich in skeleton
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation with malolactic fermentation taking place in barrels. Aging in 3.5 hl terracotta jars for about 90 days, depending on vintage.
<label>Sulfur dioxide:</label>na

Verdello Umbria Igt

Verdello

Anfora

Amber yellow. Dried fruit, honey, citrus, beeswax. Sweet, glyceric, savory, lingering, balsamic.

Amelia Vin Santo is produced in an area where vines were already present in Virgil's time.  The grapes are left to dry immediately after the harvest, then pressed and transferred inside small containers known as "caratelli," left drained where the must ages for 3 years.

<label>Soil:</label>Clayey, rich in skeleton
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of grapes in fruit lofts. Fermentation in kegs. Aging in sealed, drained kegs for 3 years, then another year in bottle.
<label>Sulfur dioxide:</label>na

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Amelia Vin Santo Occhio di Pernice Doc

Verdello Umbria Igt

Amelia Vin Santo Doc