Serving temperature 16 – 18° C. Alcohol content 14 %. Technical sheet: Production area: Negrar Valley, classic Valpolicella. Blend: 1.2 kg of fresh grapes, with slight drying of 35/45 days (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand with placement of the grapes in suitable containers. The grapes undergo a drying period of about 35-45 days. Crushing: Soft in horizontal press at low temperature. Fermentation: Vinification in steel under controlled temperature followed by light cryomaceration with manual pump-overs. Aging: 1 year in steel followed by 24/36 months in large Slavonian oak barrels, with subsequent return to steel until bottling. At least 12 months in bottle before sale.
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Serving temperature 16 – 18° C. Alcohol content 14 %. Technical sheet: Production area: Negrar Valley, classic Valpolicella. Blend: 1.2 kg of fresh grapes, with slight drying of 35/45 days (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand with placement of the grapes in suitable containers. The grapes undergo a drying period of about 35-45 days. Crushing: Soft in horizontal press at low temperature. Fermentation: Vinification in steel under controlled temperature followed by light cryomaceration with manual pump-overs. Aging: 1 year in steel followed by 24/36 months in large Slavonian oak barrels, with subsequent return to steel until bottling. At least 12 months in bottle before sale.
