Valpolicella Classico Superiore
Production Area : Negrar
Cru : Calcarole, Poiega, Sanperetto, Villa
Surface of the vineyard : 7 ha
Grapes : 65% Corvina, 5% Corvinone, 20% Rondinella and 10% Molinara
Type of the Soil : Calcareous - Loam - Clayey
Exposure : South-West (204/238m a.s.l.)
Brief Description of the Vinification and Aging Process : The fermentation occurs with selected yeasts at controlled temperature (24°C.) in a inox vinegar with a slight daily break of the "vinegar hat" for about 7 days, then there's the malolactic fermentation to lower the total acidity of the wine. The aging of the wine is done in oak barrels for about 12 months.
Alcohol content : 13,00 % vol.
Visual, olfactory and tasteful features : Ruby red with cherry, purple and pepper scents. The taste is round, slightly acidic with the typical bitter flavour aftertaste due to the typology of soil.
Matches : Pasta with meat sauces, mid-seasoning cheese and white or grilled meats.
Recommended service temperature : 16°C
Bottles produced : 15.000/year