| Classification |
DOC Valpolicella Classico
|
| Grape varieties |
65% Corvina, 30% Rondinella, 5% Molinara |
| Origin |
Fumane of Valpolicella (VR) |
| Climate |
Altitude: 180-250 m. a.s.l. Exposure: south-east. |
| No. plants per hectare |
Approximately 3,000 vines per hectare. |
| Harvest |
Manual harvest carried out in the first half of September. |
| Fermentation period |
8-10 days with periodic daily pumping over. |
| Vinification |
Soft pressing, de-stemmed grapes. Fermentation in stainless steel tanks at controlled temperature. Malolactic fermentation: carried out in December. |
| Ageing |
Permanence for about 3 months in steel, aging for 2 months in bottle. |
| Pairing |
The simple creations of Mediterranean cuisine, especially pasta dishes and seasonal soups, appetizing entrees including lard and hot bruschetta with extra virgin olive oil, hams and salami. |