Valpolicella Classico Superiore “Sanperetto”

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.

MatchesPasta with meat sauces, mid-seasoning cheese and white or grilled meats.

Recommended service temperature : 16°C

Bottles produced : 15.000/year