Vinification

The harvest takes place at the end of September, with hand picking and selection of the best and most sun-exposed grape bunches. The grapes are destemmed and gently crushed, followed by temperature-controlled fermentation in stainless steel vats at 22-24°C. Maceration lasts for 10 days with regular daily délestage and pumping over. The wine is aged for 6 months in stainless steel vats, 2 months in large barrels, and 3 months in bottle.

Sensory Characteristics

Intense, deep ruby red in color. On the nose, it conveys notes of wild strawberries, redcurrants, and sweet spices. On the palate, it is velvety and harmonious, full-bodied and mellow while maintaining a lively edge.

Gastronomy

Pairs well with pasta first courses with elaborate sauces, grilled red meat, and fatty fish.

Appellation

Valpolicella Superiore DOC

Grape Varieties

Corvina, Corvinone, and Rondinella

Alcohol Content

13.5% Vol.