" We don't sell the wine without touching the vine "
Velette Orvieto Secco Berganorio 2020
Our Price: $17.99 $14.00
$14.00
Product Description
Velette Orvieto Secco is made from 30% Trebbiano, 30% Grechetto, 20% Malvasia, 15% Verdello and 5% Drupeggio.
The result of centuries of devotion, selection and experience, this wine is the taste portrait of this area: cool as the air on the Orvieto rock, soft as the surrounding hills, direct, frank, open and sincere like the local people. Brilliant, pale straw-color with emerald reflections. The bouquet is ntense and filled with fresh fruit and floral nuances. In the palate, complex nuances of lemon, lime and apricots with a beguiling roundness and a fruity finish with a touch of bitter almond.
Origin of the name: A tribute to the three families of workers who were responsible for the farms on this hillside from the early 19th century and who have cultivated the grape varieties of Orvieto D.O.C. for generations.
Pairs with vegetables, fish, seafood, fresh and aged cheeses.
Winery: Tenuta Le Velette
The Tenuta Le Velette Estate
The hill on which the Le Velette estate is situated, to the east of the rock on which stands Orvieto, has always been a point of great agricultural and strategic interest in the course of its three thousand year history. The position, controlling a good part of the valley of Orvieto, the volcanic terrain exposed to the sun from dawn till dusk, and the special microclimate with significant thermal swings between night and day have always been its good fortune.
The first to see its great wine-growing potential were the Etruscans, the people who had already in the 7th century B.C. imported the vine from the Greeks. They certainly used the hill as a rural settlement for its cultivation and dug grottoes in the tufo rock, (just as we still do today), which offered excellent conditions for wine conservation. During Roman times, the hillside kept its wine-making role but developed significantly also as a strategic check point: right in the middle of the present estate, where Villa Felici stands today, a control tower was built and a resting-place for travellers, which led to significant development in the area.
After a difficult period of barbarian and Longobard invasions, the area regained great importance as papal state land. In this period the Etruscan grottoes were extended and became a safe refuge and place of worship for the first monks who settled there soon after.
With the advent of feudalism, the area passed into the hands of the Negroni counts, feudal lords of a nearby village, preserving its wine-making function for centuries before being given in endowment to a monastic order by a descendent who had become an abbot.
At the unification of Italy everything went to the city of Orvieto, which sold the estate to the Felici family. And so began the first experimentations in the vineyard and the cellar which led in very few years to the production of excellent wines, as is testified by the medals won in that period in Roman oenological competitions. The estate's wine went into commerce in the new-born Italy.
The fundamental step towards modern viticulture and oenology was taken in the 1950s when the brilliant Tuscan agronomist, Marcello Bottai, and his wife Giulia, a descendent of the Felici family, chose to make the estate their home and life project. This was the start of a period of development geared to a proper appreciation of the full potential not only of the firm but also of the whole district. The production of high quality wines was established along with the setting up of systems for the development and protection of Orvieto viticulture. A fundamental move was the foundation with other producers of what would become the present consortium for the safeguard of Orvieto wines. An absolutely innovative vision for the times that the young couple not only had had the wit to conceive but which they also had the courage and determination to bring into existence.
The Tenuta Le Velette Vineyard
They carefully and selectively harvest from their own 90 hectares (222 acres) of vineyards. The excellent exposure provides all day sun and the rich tufaceous soil is of volcanic origin.
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Winemaking Report
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Acidity 5,1 g/l.
Residual sugar 0 g/l
PH 3.3
Pressure 2.4 atm
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Soil: calcareous
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Rebuli Prosecco Superiore Valdobbiadene Brut Zerogrammi NV is made from 100% Glera (Known as Prosecco)
Color: Straw yellow with greenish reflections. Compact and durable foam, fine perlage.
Nose: very intense creating the scents of flower, light notes of peach, pear, almond blossom, tarragon and mineral notes.
Taste: dry, smooth and rich in the mouth. Its floral taste recalls acacia flowers. Aromatic and balanced finish
Production Area: Valdobbiadene, Vittorio Veneto
Soil: calcareous, clayey
Grapes: Glera (known as Prosecco) 100%
Harvest: Manual, with selection of the grapes.
Winemaking: destemming of grapes and cooling to 15°C. Soft pressing of the grapes with membrane presses, settling of must, fermentation and controlled temperature (18°C)
Fermentation: italian method with controlled temperature (14-15°C) performed with selected yeats. cold stabilization (4°C) and microfiltration before isobaric bottling. Cycle time about 60 days.
Acidity 6 g / l
PH 3.20
Pressure 5.8 atm
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Visual aspect: Straw yellow color with persistent mousse.
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Area of origin: Valdobbiadene, Conegliano, Vittorio Veneto.
Soil: calcareous clayey
Varietal: Glera (known as Prosecco)
Harvest: manual harvest with grape selection
Winemaking: off skins by gentle pressing.
Primary fermentation with controlled temperature by selected yeats.
Refinement :Stainless Steel tanks
Foaming: secondary fermentation in "autoclave" (cuve close) at a controlled temperature with selected fermentation as long as a 5 bar pressure is reached.
Fining: 60 days
Training system: autochthonous called "capuccina modificata"
Bottling: isobaric bottling after sterile filtration.
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