Serving temperature 16–18 °C. Production area: Valle di Negrar, Valpolicella classica. Hand-harvested with grapes placed in suitable containers. The grapes undergo an appassimento period of about 35–45 days. Gentle pressing in a horizontal press at low temperature. Fermentation in stainless steel at controlled temperature with light cryomaceration and manual punch-downs. Ageing: 1 year in stainless steel followed by 24–36 months in large barrels of Rovere di Slavonia, then returned to stainless steel until bottling. At least 12 months in bottle before sale.
Price VAT included
Serving temperature 16–18 °C. Production area: Valle di Negrar, Valpolicella classica. Hand-harvested with grapes placed in suitable containers. The grapes undergo an appassimento period of about 35–45 days. Gentle pressing in a horizontal press at low temperature. Fermentation in stainless steel at controlled temperature with light cryomaceration and manual punch-downs. Ageing: 1 year in stainless steel followed by 24–36 months in large barrels of Rovere di Slavonia, then returned to stainless steel until bottling. At least 12 months in bottle before sale.
