Valpolicella Classico Superiore DOC
PRODUCTION AREA: Valpolicella Classica
GRAPE VARIETY: Corvina, Corvinoni e Rondinella
HECTARES OF VINEYARD: 5 ha
YIELD PER HECTARE: 50 hl
PRODUCTION PER VINEYARD: 120 q.li\ha
VINE BREEDING: Pergola
TERROIR: Red and dark-brown lands with a certain calcareous and clay concentration. Typical of Valpolicella area is the presence of stones in the soil.
HARVEST AND PRODUCTION: The harvest begins at the end of September and/or the beginning of October and it is exclusively made by hand in order to select only the best grapes. Newly harvested, the grapes are softly pressed. Afterwards, there is a slow fermentation for 15 days. The wine is left for 12 months in french oak barriques for its aging.
MATURATION AND AGING: 12 months in french oak barrels. 6 months in steel tanks (80—100 hl). Aging in glass for two months.
GLASS: Glass for young red wines.
SUGAR RESIDUAL: 6 gr/lt
DRY EXTRACT: 26,00 gr/lt
TOTAL ACIDITY: 5,30 gr/lt
VINEYARD EXPOSURE: South
VISUAL AND ORGANOLEPTIC ANALYSIS: Brilliant ruby red Wine, pleasantly structured with Red Fruit nuances and a light note of Cinnamon.
FOOD PAIRING: Perfect in combination with handmade Pasta and Meat Sauce or white grilled Meat.
STORAGE: 4 anni
SERVICE TEMPERATURE: 16-18 degrees