TASTING NOTES:
Intense ruby red colour, with light garnet highlights. Its bouquet contains aromas of cherries, blackcurrants and blueberries that evolve in hints of coffee, liquorice, and balsamic overtones. Harmonious and well-balanced, round and velvety to the palate.
FOOD PAIRING:
Perfect with traditional Italian risotto. Excellent with red meat, roasts, pot roasts and hard cheese. Serving at 18°C.
CLASSIFICATION: Dop/Doc
TERROIR: Valpolicella Classica.
GEOGRAPHICAL POSITION: San Pietro in Cariano, at the foot of the hills.
TYPE: Dry red wine.
GRAPE VARIETIES:
65% Corvina and Corvinone
25% Rondinella
10% Molinara, Croatina, Oseleta 10%.
VINIFICATION AND AGEING:
Harvested: towards the end of September and beginning of October, respecting the technological and phenologic maturity.
Ripasso technique: this is an old technique for a new wine that consists of refermenting the Valpolicella Superiore wine in the still-fermenting skins of Recioto grapes. Towards the end of January, the selected Valpolicella Classico Superiore, which has more marked acidity and tannin levels, is “ripassata” to obtain a soft, more elegant wine with character.
1st fermentation: the gently destemmed and pressed grapes ferment in stainless steel tanks, with continuous pressing and oxygenations for 20 days with remontage and delastage at a controlled temperature of 18°-24° C.
2st fermentation: the wine referments at the end of January, with continuous pressing of the cap and oxygenations for 20 days with remontage and delastage at a controlled temperature of 22°-25° C.
Maturation: in Slavonian oak barrels for 24 months.
Ageing: 6 months in the bottle.