DOC Valpolicella Classico Superiore
||45% Corvina, 5% Croatina, 20% Rondinella, 30% Corvinone
||Vineyard located in the hills North of Verona
||Selection of the best bunches from the vineyards of Montegradella. The grapes are gently pressed and left to ferment for 8-10 days at a controlled temperature; after pressing, a fraction of 10-20% of the must is removed to obtain a greater concentration of the skins during fermentation; this increases the colour and tannins of this wine.
||After racking and subsequent malolactic fermentation, the wine is aged for about 18-24 months both in cement and in large oak casks. The wine then rests for a further 4 months in the bottle.
||It goes well with savoury first courses, mature cheeses, roasts and red meats.