Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona)
Soil: red-brown soil on detrital, limestone-marly and basaltic sediments
Vine yield per hectare: 120 ql./ha
Grape varieties: Corvina 60% – Rondinella 30% – Molinara 10%
Grape harvest: hand picking in one harvesting session
Vinification techniques: traditional skin fermentation for 5-7 days
Ageing: in stainless steel vats
Wine analysis: Alcohol content 12.7% vol., Residual sugar 4 g/l, Dry extract 25 g/l, Total acidity 5.80 g/l, pH 3.40
valpolicella

Tasting Notes

Colour: ruby red
Bouquet: fine, fragrant, with fruity hints of blackberry and cherry
Palate: dry, intense and harmonic
Serving suggestions: wine to be best enjoyed within 3 years from bottling, served at a temperature of 15-16°C

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