Valpolicella Classico D.O.C. - BIO
Grape Varietals: 85% Corvina, 15% 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% by 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: 14-16 °C / 57-61 °F.
First courses, soups, appetizers and typical Mediterranean dishes.
14-16 °C / 57-61 °F.