Valpolicella

Denominazione di Origine Controllata

Wine

Red dry wine

Grapes

Corvina 60%, Corvinone 20%, Rondinella 20%

Production area

Hills of Valpolicella Classico, north of Verona.

Soil

Argillaceous and calcareous ground of glacial and alluvional origin

Growing technique

Guyot, veronese pergola

Vinification

Soft pressing of the grapes. Fermentation for 7 days at controlled temperature 23-25° C. Preservation in inox tanks until bottling. Complete malolactic fermentation.

Refinement

5 months in steel

Organoleptic aspects

Colour: red ruby. Bouquet: Intense and persistent, recall red fruits: blackberry and cherry. Taste: well bodied, sapid

Alcohol content

12% vol.

Serving temperature

16-18°C

Gastronomical combination

Perfect with white and red meats: roasts, grilled meats, game and mature cheese.

Preservation

Can be aged for 1-2 years.

   

This wine is produced from vineyards on the hills of Valpolicella, in the classical area. Corvina, Rondinella and Molinara grapes are used from vines trained high partly in the ‘Filare’ and partly in the ‘Pergola veronese’ style. After pressing in a cylindrical press and destalking, vinification takes place with skins contact for 7-9 days at controlled temperature.

The composition of the soil, the prevailing climate and meticolous vinification result in a fine and elegant Valpolicella Classico DOC. Brillian ruby red in colour with an intense bouquet, dry and sapid in flavour, it gains smoothness and a pleasantly bitter nuance with ageing.