The 2015 vintage was Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2018 edition review Valpolicella Superiore (see blue link below).
La Giuva Il Rientro Valpolicella Superiore - May 2018 Decanter review
The estate was founded by Alberto Malesani, famous in Italy as a former football manager of both Fiorentina and Parma. While at Parma, he won the UEFA cup in 1999. His passion and intelligence is now channelled into this estate, where he is helped by consultant winemaker Lorenzo Caramazza, formerly of Cantina Valpantena. The name La Giuva is an acronym of his daughters’ initials, Giulia and Valentina, who are heavily involved in the business. The balance, concentration and aromatic intensity marks the wines out from the crowd in Valpolicella, and makes La Giuva one of the region’s rising stars. Production is tiny, and won’t get that much higher than its current level of 18,000 bottles until the new vineyards come into production.
La Giuva wines are the expression of the territory of Trezzolano, a small village in the upper Squaranto valley, characterised by a hilly, calcareous terrain at an altitude of roughly 350 meters above sea level. The area is cooled by rolling winds and the viticulture is characterised by medium-dense Espalier rows trained using the Guyot method.
The start of the 2016 vintage saw many similarities to 2015. June began with abundant rainfall, which helped the vines survive the hot summer, as Valpolicella experienced very little rain after June. September saw perfect harvest conditions. Harvest began on 20th September until 4th October.
Half of the grapes for the Valpolicella Superiore were dried for about a fortnight after picking, and then crushed and fermented at controlled temperatures in stainless steel tanks. The resulting wine was blended with 50% fresh Valpolicella wine from the same vintage. Malolactic fermentation then took place in stainless steel before the majority of the wine was aged for 12 months in oak barrels, 50% of which were new. Some of the wine was aged in a 19 hectolitre barrels, and then the final small percentage (5%) was aged in earthenware jars.
The Valpolicella Superiore has a unique freshness combined with the typical characteristics of the drying of grapes. Aromatic, it has hints of spice and a subtle sweet scent on the nose, with great balance and concentration and a distinct liquorice impression on the long finish.