||80% Corvina, 10% Rondinella, 10% Corvinone
||Estate’s vineyards in Jago and Costa del Buso (Negrar in Valpolicella) and Figari (Marano di Valpolicella), hilly areas in Valpolicella Classica (VR)
||Altitude: between 230 and 423 m. a.s.l. Exposure: East, Negrar in Valpolicella, and West, Marano di Valpolicella.
||Soils originating from marine sediment, calcareous, not very deep and of average fertility.
||Manual harvest, from middle of October, the grapes are carefully selected and placed in baskets.
||The berries are gently destemmed and crushed. Fermentation: in steel tanks. Fermentation temperature: not exceeding 28 °C. Length of maceration: 8 to 11 days, with daily remontage and 1 or 2 delestages. Malactic fermentation: autumn.
||In steel tanks: until June. In bottle: 3 months.
||With salami, bacon, bacon fat – classical Veronese appetizers – accompanied by polenta, with cod, marinated sardines and lake fish. With informal first and second courses, typical everyday dishes.
||Preis Villa Spinosa Valpolicella Classico 2018 € 8,91