Serving temperature 18 – 20° C. Alcohol content 15.5%. Technical data 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 placement of the grapes in boxes. The grapes undergo drying until approximately mid-January. Crushing: In January, the grapes are removed from the drying boxes, the bunches are sorted and then subjected to a gentle crushing. Fermentation: Vinification in steel at controlled temperature and contact with the skins for about 40 days with manual punch-downs. Aging: Fermentation in steel, 1 year of rest on fine lees, at least 60 months of rest in large Slavonian oak barrels, followed by about 14/18 months of rest in the bottle before sale.
Price VAT included
Serving temperature 18 – 20° C. Alcohol content 15.5%. Technical data 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 placement of the grapes in boxes. The grapes undergo drying until approximately mid-January. Crushing: In January, the grapes are removed from the drying boxes, the bunches are sorted and then subjected to a gentle crushing. Fermentation: Vinification in steel at controlled temperature and contact with the skins for about 40 days with manual punch-downs. Aging: Fermentation in steel, 1 year of rest on fine lees, at least 60 months of rest in large Slavonian oak barrels, followed by about 14/18 months of rest in the bottle before sale.
