Valpolicella

Valpolicella

DOP

  • Grapes
    90% Corvina and Corvinone, 10% Rondinella.
  • Vineyards
    Suitable vineyards of Valpolicella. Grapes harvested when perfectly ripe between late September and early October
  • Vinification
    Pressing and destemming of the grapes with fermentation and maceration for 7/10 days at a controlled temperature of 20/24 °C. Gentle pressing
  • Maturation
    In steel for 6-9 months
  • Colour
    Bright red
  • Aromas
    Intense, with hints of ripe cherries
  • Taste
    Fresh and harmonious, with soft, silky tannins. The finale recalls cherries.
  • Temperature
    Serve at 18°C
  • Alcohol
    13%
  • Total Acidity
    5,65 g/lt
  • Residual Sugar
    4,6 g/lt
  • Cheese
  • Pasta
  • White meat

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