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bottiglia

Valpolicella Classico Superiore Doc

Area of production: Valpolicella classica area, in San Pietro Incariano

Soil: tuffaceous, clayey and calcareous

Growing method: Veronese-style bower

Grape variety: Corvina veronese 65%, Rondinella 20%, Molinara 5%, other 10%

Harvest: second half of September

Vinification: The fermentation process takes place in steel tanks. In the month of February maceration is carried out on the marcs of the Amarone wine (this process is called “ripasso”). Refinement is completed in durmast wood barrels.

Color: ruby red

Bouquet: intense, fruity, with a spicy note

Taste: structured, characteristic of bitter almonds.

Alcoholic content: 14% Vol.

Serving suggestions: excellent with roasts, game in general and semi-matured cheese varieties.

Service: Serving temperature: 17° - 18°C.