Le Salette

Vinification:Grapes are dried on tables in a well-ventilated room for 4 months. Fermentation in Slavonian oak barrels for 50 days using natural yeasts at a temperature of 64-68°F, malolactic fermentation in Slavonian oak barrels Aging Process:Minimum of 30 months in 5 hl Slavonian oak cask followed by 6 months of bottle refinement Tasting Notes:Color: Deep ruby red Bouquet: Intense and highly developed with notes of dry herbs, prunes and cherries Flavor: Full-bodied with a velvety, warm...

Grapes: Corvina, Corvinone, Rondinella, Molinara, Croatina e SangioveseProduction method: "Ripasso-wine": initial fermenting stage in October follewed by a second fermentation in March on the sweet lees of ReciotoAgeing:18 months in Slavonian oak casks (70%) and in barriques (30%)4 months in the bottle for the final ageing processServing temperature: 14° - 18° C, open an hour before servingBest served with: Strong pasta and red meatMaturity: It lends itself to being aged for even 5 - 7 years...

The Scamperle family has cultivated vineyards for generations. Le Salette currently consists of 49 acres in the best areas of the Valpolicella Classico. This wine is only made in the best vintages.Pergole Vece refers to the pergola trellising used in the vineyards and “Vece”, meaning old in the local dialect.Vinification:Grapes are dried on tables in a well-ventilated area for six months, fermentation using natural yeasts at 64-68°F in barrique for 30-40 days; malolactic fermentation in...

Valpolicella is one of the flagship wines of the Veneto region and the area that takes its name. Made with a blend of local varieties. The color is a dark red ruby with garnet highlights. The bouquet is intense and full of dry fruit and spices. The palate is soft and balanced with a long finish. Good with aged cheeses, grilled red meats and game. - Winery