Valpolicella Classico Superiore D.O.C.
The ‘Sycophant’ Note of Ripe Fruit in a Dry and Intense Wine, which cuddles and fills the Mouth.
Deep Ruby Red in Colour. Distinct and Elegant Aroma of Ripe Red Fruit and Black Cherry, with Scents of Spices and Vanilla. Round in the Mouth, Velvety and Harmonic.
It pairs well with Tasty Pasta and Rice Dishes, prepared with Fragrant Trifle and Porcini Mushrooms. Excellent with Red Char-grilled and Roasted Beef, with Lamb and Medium/Mature Cheeses.
Serve at a Temperature of approximately 16-18°C.
Open the bottle at least 1 Hour Before serving.
Soil: Dark, alluvial, relatively light, with a high content of gravel
Grape varieties: 50% Corvina, 20% Corvinone, 25% Rondinella, 5% Croatina.
Training system: ‘Double Pergola’, with 3000 vines per hectare. 18 buds per vine. Vine age: 25 years. Green cover of rows.
Harvesting method: Manual. Period: the end of September. Part is pressed immediately, while a small percentage is left to wither in the Drying Room until November.
Vinification: Crushing and Pressing of de-stemmed grapes. Fermentation at a controlled temperature of 28°C. The must obtained in September from freshly-vinified grapes, macerates in contact with the skins for 10 days; the must obtained in November from dry ones, remains in contact with the skins for 20 days. The two wines are then assembled together. Malo-lactic fermentation.
Ageing: The wine is aged in 750l oak casks for 6/8 months. It is then left to mature further 3 months in the bottle before sale.
Yield: 50 hl/Ha.
Analytical data: Alcohol content 13.0, Residual reducing sugars 6 g/l, Total acidity 5.3 g/l, pH 3.5, Net dry extract 31 g/l.