PRODUCTION AREA: Valpolicella Classica HECTARES OF VINEYARD: 3 ha YIELD PER HECTARE: 70 hl GRAPE VARIETY: Corvina, Corvinoni e Rondinella TERROIR: Red and brown lands with some
limestone and clay concentration.
Typical of Valpolicella the presence of stones in the
ground. The climate is favored by the Lessini Hills that
protect from cold currents coming
from the north and from Lake Garda to the west, excellent
to mitigate the temperature especially in the
TRAINING SYSTEM: Pergola PRODUCTION PER VINEYARD: 100 q.li\ha WINEMAKING: Red HARVEST AND PRODUCTION: The grapes are softly pressed; there
maceration lasts 8-10 days at temperature
controlled. It follows an aging of 12 months in
steel. MATURATION AND AGING: 1 year in stainless steel tanks (50 hl).
Aging in glass for two months. GLASS: The Renano glass is ideal for young red wines
which is characterized by the width of the
his belly and for the reduced opening. BOTTLE: Bordolese a spalla alta CORK: Cork SUGAR CONTENT: 0,6 gr\lt DRY EXTRACT: 26 gr\lt ALCOHOL: 12,5% TOTAL ACIDITY: 5,50 gr\lt VINEYARD EXPOSURE: South-West
VISUAL AND ORGANOLEPTIC ANALYSIS: Bright ruby red wine nicely
structured with hints of red fruits and
cherry. FOOD PAIRING: The silky tannin makes this
Valpolicella Classic perfect to combine with
salami, risotto and grilled meat.
DECANTER: No STORAGE: 7 Years STANDARD TEMP.: 16-18 degrees SERVICE TEMP.: 14-16 degrees PACKAGING: Carton for 6 bottles