VALPOLICELLA CLASSICO SUPERIORE
DENOMINAZIONE DI ORIGINE CONTROLLATA
Area of production:
Vineyards are located in the five districts of the Valpolicella Classico area: Marano, Negrar, Fumane, Sant'Ambrogio, San Pietro Incariano
Corvina 65%, Rondinella 25%, Molinara, Rossignola and Negrara 10%
It is obtained using the ripasso technique, which is traditional in Valpolicella. Fermentation is carried out at a controlled temperature of 25°C for 12 days. During the following spring, the operation known as ripasso is performed: the wine is fermented once again, this time on the skins of the dried grapes used for the production of Amarone. In this way, the resulting wine gains greater structure and complexity. It matures in traditional Slavonian oak . Further refinement in the glass
Intense fruity notes wild berry, together with suggestions of spices. In the mouth it is dry, with structure. It has a rich taste of red fruits and elegant spicy tones.
Alcohol 13,5 % by vol.