The Valpolicella classica region. Vineyards planted on calcareous soils.
Corvina, Corvinone and Rondinella.
About 70 hl/ha.
Demmering and pressing of the grapes.
Maceration: about 7-8 days in stainless steel tanks.
3-6 months in stainless steel tanks.
About 3 months in the bottle.
Alcohol: 12,5% Vol.
Total acidity: 5,7 g/l
Residual sugar: 1,5 g/l
A clean ruby hue with brilliant undertones, an intense aroma of red flowers, cherry, raspberry, red currant, and base notes of spicy cinnamon and coffee: a bouquet of extraordinary harmony, elegance and richness. The palate has a rich mouthfeel, the tannins, very vibrant and with a good grip, give it a fine structure; the correct levels of acidity and alcohol contribute to creating a perfectly balanced and most enjoyable wine.
Recommended food pairings
Valpolicella pairs with a great variety of dishes, depending on its age. When young, it is the perfect wine for the more traditional cured meat cuts of Veneto, such as soppressa, as well as risotto, in particular that made with chicken livers. At a riper age, served in wide-brimmed glasses, it honours braised meat and liver Veneziana. A delightful marriage is that with stewed stockfish or baccalà and Lake Garda pike in sauce.