Valpolicella Classico

Grape varieties:
Corvina Veronese and Corvinone 70%, Rondinella 25%, Molinara 5%.

Production area:
Valpolicella Classica, vineyard Campo del Biotto, Marano di Valpolicella valley, clay and limestone soil.

Production process:
Crushing and destemming, the temperature of fermentation does not exceed 20° C. Short maceration with soft and frequent pumping over, followed by early separation of marc to preserve its flowery bouquet and softness. Slow final fermentation at least 20° C to promote the malolactic fermentation, then decanting of cleaning, stabilization and bottling.

Alcohol:
12.5% Vol

Color:
Brilliant ruby red color.

Bouquet:
Intense with fruity notes of Morello cherry and cherry.

Flavor:
Sapid, soft and elegant.

Suggested dishes:
It’s ideal with all light meals and it’s perfect with all white and red meat.

Service temperature:
18° C