Poiega

Denominazione: Valpolicella Classico Superiore Doc

Production area: Negrar di Valpolicella

Grapes: Corvina, Corvinone, Rondinella and Molinara

Type of soil: Calcareous - Silt - Clayey

Altitude: 204 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 aging of the wine takes place in second and third passage barriques for 18 months.

Alcohol content: 14,5% vol.

Pairings: Grilled beef, game or roast dishes, medium and long-aged cheeses.

Recommended serving temperature: 16/18°C

Bottles produced per year: about 10.000