Serving temperature 18–20° C. Alcohol content 15.5%. Technical sheet Production area: Negrar Valley, Classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: by hand, in the second half of September, with the grapes placed in crates. The grapes are then left to dry until about mid-January. Crushing: in January the grapes are removed from the drying crates, the bunches are selected and then softly crushed. Fermentation: vinification in steel at controlled temperature and skin contact for about 40 days with hand punch-downs. Aging: fermentation in steel, 1 year resting on fine lees, at least 60 months resting in large Slavonian oak barrels, followed by about 14/18 months resting in bottle before sale.
Serving temperature 18–20° C. Alcohol content 15.5%. Technical sheet Production area: Negrar Valley, Classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: by hand, in the second half of September, with the grapes placed in crates. The grapes are then left to dry until about mid-January. Crushing: in January the grapes are removed from the drying crates, the bunches are selected and then softly crushed. Fermentation: vinification in steel at controlled temperature and skin contact for about 40 days with hand punch-downs. Aging: fermentation in steel, 1 year resting on fine lees, at least 60 months resting in large Slavonian oak barrels, followed by about 14/18 months resting in bottle before sale.
Price VAT included
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