Valpolicella Classico DOC
Veneto region, north of Verona in the Classic Valpolicella area.
Clay and limestone with a high plasticity, in hill rich of skeleton.
Hand harvest in September and at the beginning of October. The fermentation takes place in the controlled temperature of 20-22°C, it macerates for about 7-8 days during which at least 4 replacements a day are repeated.
It rests in stainless steel.
Intense dark red.
Fresh and lively aroma stand out hints of mature red fruits and underwood.
Harmonious, pleasantly tannic and slightly bitter.
It maintains its characteristics for more than 5 years; it should be stored in cool (18-19°C) and low light places.