Produced in a limited edition of just over 9 thousand bottles, Peratara is the new Valpolicella Superiore DOC 2019 of the Cherry Hill, the winery of the Valpantena (Valpolicella DOC area). Elegant and structured red that interprets the essence of the terroir in the glass it owes its name to the homonymous Peratara vineyard – stony ground in the Venetian dialect – cultivated in a marl-limestone soil of Cretaceous origin (dating back to 65 million years ago) between 550 and 570m above sea level. Produced from Corvina, Corvinone and Rondinella grapes (alcoholic strength 13,5% vol.), whose harvest takes place only manually, the Peratara, is signed by thewinemaker Paolo Posenato.
An elegant red produced from Corvina, Corvinone and Rondinella grapes by La Collina dei Ciliegi
On the vinification front, after the initial destemming and soft pressing of the grapes, fermentation in stainless steel tanks followed at a constant and controlled temperature between 22 and 24°, followed by ten days of maceration with delestage and daily pumping over. An initial two-year refinement took place in large barrels, tonneaux, barriques and amphorae, followed by a further year of refinement in the bottle. Of a bright garnet color with ruby nuances, Peratara is proposed from an organoleptic point of view with a tannic structure, velvety and in excellent balance with the minerality of the calcareous soil, enriched by hints of cherries, violets and berries with a finish that is fresh and precise. It goes well with first courses with full-bodied sauces, roasts and white meats as well as medium-aged cheeses; the combination with spicy dishes typical of oriental cuisine or with boiled meats of the Veronese tradition is also interesting.
The 2019 vintage of the new Valpolicella Superiore is the result of a climatic season that began with a cool and rainy spring, which delayed the budding of the vines but at the same time favored the water reserves of the land; in summer there was a sudden increase in temperatures, however mitigated by the altitude. The thermal average in the months of June, July and August was twenty-five degrees, an ideal condition for plant vegetation. As the season progressed, the heat intensified but the setting of the bunches took place without any problems thanks to the accumulated water reserves and the lack of abiotic stress. Finally, the mild climate and the absence of rain in the months of September and October brought the grapes to the cellar healthy and well ripe.
