Superiore
DELLA VALPOLICELLA CLASSICO
44 verticale
Peculiar notes of fresh fruit in a dry yet delicate and elegant wine that glides on the palate. Pale ruby red color. Clean and elegant aroma of fresh cherry with hints of white pepper. Fresh and dry taste.
Pairings: recommended with white truffles, short-aged cheeses and white courtyard meats.
Available only on the wine list of selected restaurants
65% Corvina, 20% Corvinone, 15% Rondinella.
Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows. Vine age: 22 years.
Crushing and pressing of de-stemmed grapes. Fermentation at a controlled temperature of 28°C. Maceration of the must for 12 days. Malolactic fermentation.
The wine is aged in tonneaux for 10 months. It is then left to mature further 15 months in the bottle before sale.
Yield: 50 Hl/ha