Valpolicella Classico DOC

Denominazione: Valpolicella Classico Superiore DOC

Production area: Negrar di Valpolicella

Grapes: Corvina, Rondinella and Molinara

Type of soil: Calcareous - Silt - Clayey

Altitude: 204/238 m a.s.l.

Winemaking and aging process: Fermentation with selected yeasts at a controlled temperature (24 ° C.) takes place in a horizontal vinifier for about 10 days, followed by malolactic fermentation to lower the total acidity of the wine. The refinement always continues in steel for about 8/9 months in order to preserve the young and fruity aromas typical for this type of wine.

Alcohol content: 12,5% vol.

Pairings: Appetizers of cured meats or sea fish, first or second courses preferably of white meats. With sea fish served fresh at 14 ° C.

Recommended serving temperature: 16/17 ° C. or a few degrees less if served in spring and summer.

Bottles produced per year: about 13.000