||85% Corvina, 10% Rondinella, 5% Corvinone
||The manual harvest of the grapes follows the destemming-crushing and the traditional maceration for 10 days in steel vats. Once the alcoholic fermentation is complete, the wine is separated from the skins by soft pressing.
||Refine in oak barrels for about 12 months.
||It goes well with pasta dishes, white meats, roasts or grilled.
||Price Zenato Valpolicella Classico Superiore 2016 € 8.54