DOC Valpolicella Classico
||50% Corvina, 20% Rondinella, 20% Corvinone
||Orientation: West - Southwest.
|Composition of the land
||Red and brown clays and Eocene limestone.
|Plants n. x hectare
||3300 - 4200 vines per hectare.
||Are collected only the clusters with the berries not too close together to allow air to circulate through, for better drying process. The grapes are hand-picked and placed in wooden crates and plastic directly in the vineyard during the month of September. The grapes are harvested in the loft with controlled humidity and temperature up to diraspapigiatura that takes place in the period from December to January.
||In red after de-stemming. Fermentation in stainless steel for about 20-30 days by indigenous yeasts, then running off in the storage tanks of steel for 8-10 months. Followed by aging in new oak barrels, the first and second pass, at various roasting and varied (Allier, Troncais Vosges) for 24-36 months.
||Roasts, red meat, chocolate, fresh cheeses.