Qualification: Valpolicella DOC Classico Superiore
Grapes: Corvina, Corvinone and Rondinella
Size: 75 cl
Production: Harvest of grapes by hand. Destemming and soft crushing of grapes. Fermentation with indigenous yeasts at controlled temperature in stainless steel tanks and in oak truncated-cone vats for 7/8 days. Pre-fermentative maceration at controlled temperature. Daily pumpings and delestage. Malolactic fermentation in steel until completion. Batonage on own yeasts in steel.
Ageing: 18 months in barriques, 4 months further in bottle before sale
Service Temperature: 18°C. Decant the wine before serving
A deep ruby red colour. A clear and intense aroma with fuity hues of red fruits, together with notes of spices. On the palate a good alcoholic content, a medium-low acidity, medium tannic features and good roundness. A full-bodied, structured, sapid, persistent, well-balanced wine.
Tasty first dishes, truffles, grilled, roasted, braised red meats, game, aged cheeses.