Serving temperature 18 – 20° C. Production area: Negrar Valley, classic Valpolicella. Grape blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: by hand, in the second half of September, with grapes placed in crates. The grapes undergo drying until about mid-January. Crushing: in January, the grapes are removed from the drying crates, the bunches are sorted, and then subjected to gentle crushing. Fermentation: vinification in steel at controlled temperature with skin contact for about 40 days with manual punch-downs. Aging: fermentation in steel, 1 year of rest on fine lees, at least 60 months of aging in large Slavonian oak barrels, followed by about 14-18 months of bottle aging before sale.
Serving temperature 18 – 20° C. Production area: Negrar Valley, classic Valpolicella. Grape blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: by hand, in the second half of September, with grapes placed in crates. The grapes undergo drying until about mid-January. Crushing: in January, the grapes are removed from the drying crates, the bunches are sorted, and then subjected to gentle crushing. Fermentation: vinification in steel at controlled temperature with skin contact for about 40 days with manual punch-downs. Aging: fermentation in steel, 1 year of rest on fine lees, at least 60 months of aging in large Slavonian oak barrels, followed by about 14-18 months of bottle aging before sale.
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