I CASTEI VALPOLICELLA CLASSICO DOC CAMPO DEL BIOTTO
Roller pressing with destemming, the fermentation temperature does not exceed 26 ° C. Short maceration with frequent soft pumping over, followed by early separation of the pomace to keep the floral aromas unaltered and keep the softness; End of slow fermentation at at least 20 ° C to favor malolactic fermentation, followed by decanting of cleaning, stabilization and bottling.
Valpolicella Classica, Campo del Biotto vineyard, municipality of Marano di Valpolicella, clayey and calcareous soil.
Intense with fruity notes of morello cherry and cherry
Sapid, soft and elegant.