VALPOLICELLA CLASSICO SUPERIORE DOC
Production area: Negrar di Valpoicella
Area of vines: 8 hectars
Grapes: Corvina and Rondinella
Exposure: South west 204 meters a.s.l.
Aged of the vines: 20; 25; 30 years
Short description of the vinification and ageing process: Fermentation with selected yeasts at controlled temperature (24°C) in steels vats for 14 days followed by “malolatic” fermentation to lower the total acidity of the wine. The wine is then put into slovenial barrels and third passage barriques for 12 months plus 6 months in bottles.
Alcohol content: 13,5% vol.
Characteristics: ruby red colour, bouquet of cherries and ripe plums. The flavour is mediaum bodied, well balanced and persistent.
Bottles produced: 16.000