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Region

Valpolicella, Verona, Veneto.

Vineyards

Selected hillside wineyards, at 200 and 250 mt, in heart of Valpolicella Classica, planted in calcareous soils.

Grapes

Corvina Veronese and Corvinone Veronese 80%, Rondinella 15%, Oseleta 5%. Bunches are hand picked.

Drying Process

Not available

Vinification

Valpolicella Superiore, made with the traditional technique of “Ripasso”. Fermentation and maceration for 10 days. Decanting for 90 days. Subsequent fermentation on the skins of Amarone.

Ageing

The wine is refined in big oak barrels for 1 years, then it is finally refined in bottle for 6 months.

Tasting Notes

Intense ruby red colour. Spicy bouquet with intense aromas of ripe cherry and jam. Dry, full soft flavour in the mouth, with a very pleasant bitter finish.

Analysis

Alcohol 13,5% Vol.
Total Acidity 5,7g/l.
Residual Sugar 6,6g/l.

Food suggestions

Perfect with pasta dishes, meat game and cheeses. Ideal with traditional “risotto”. Recommended drinking temperature 17-18 °C.

Bottle

Bordolese Arno 600 gr. Antique glass. cl 75. Box of 6. Bottles horizontally.
Available magnum size cl 150. Wooden box, singular bottle.

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