About the wine

The production area of this wine is located north of Verona and is crossed by a series of parallel hills that descend towards the Adige river. The particularly generous soil, the well-balanced mix of grapes from the ancient Corvina, Rondinella, Molinara, and Negrara varieties, and the careful selection by our winemakers allow us to produce this Valpolicella Classico Superiore.

Winemaking

The soil is loose and red, with a good presence of limestone. Hand harvesting. Gentle pressing of the destemmed grapes. Fermentation of the slightly dried grapes takes place in stainless steel tanks at a controlled temperature (22°C) for over 20 days. The wine is then aged for 8 months in 40 hl Slavonian oak barrels, followed by 3 months in the bottle before release.

Tasting notes

Deep red in colour with violet hues, tending towards garnet as it ages. On the nose, a typical and unmistakable note of ripe cherry, complemented by a subtle spiciness. On the palate, it is well-balanced with good alcohol, tannins, and acidity. Residual sugar: 4.8 g/l.

Food pairing

A versatile wine for any meal; excellent with grilled red meats and roasts.