the Valpolicella Classico is particularly appreciated for the classicism of the hints of fruit, pear and cherry, of vanilla, its delicate aromas and its enveloping delicacy and flavor, which make it easy to combine.

How to serve: we recommend uncorking one hour beforehand and pouring into balloon glasses at cellar temperature (15-18° C)

Type of vinification:

The Valpolicella, harvested by hand, is vinified in mid-September. Ferments for about ten days; replacements are performed twice a day and a delastage halfway through the fermentation process. It is then drawn off. The wine, unfiltered, it is decanted four times, put to rest in steel barrels, then bottled around April.

Produkttyp: Rött
Klassificering: Valpolicella Classico DOC
Druva: 65% Corvina e Corvinone, 30% Rondinella, 5% Molinara.
Volume: 0,75l
Alkoholhalt: 12%
Lagringsmetod: steel