Ambasciata del Buon Vinotm

Valpolicella Classico D.O.C. - BIO

Grape Varietals: Corvina veronese, Rondinella
Vineyards: most suitable areas within the five municipalities that make up Valpolicella Classica
Average age of the vines: 20 years
Soil: clayey and skeletal-rich
Harvest Period: end of September
Vinification: manual grape picking; immediate pressing with crusher-destemmer; fermentation with maceration for about ten days at controlled temperature. This is followed by racking and storage in stainless steel for a few months
Alcohol Content: 12.00% vol.
Residual Sugar: 5.5 grams per litre
Color: deep ruby red with slightly violet hues
Aroma: intense and complex vinous scent, with prevalence of viola and cherry and slightly spicy notes
Palate: young wine with fairly structure and harmonious balance between tannins, acid component and slight residual sugar
Food Suggestions: first courses, soups, appetizers and typical Mediterranean dishes
Serving Temperature: 16-18°C
Grape Varietals: Rondinella, Corvina



Food Suggestions

First courses, soups, appetizers and typical Mediterranean dishes

Serving Temperature

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