Denomination: Valpolicella DOC Superiore.
Alcohol: 13,5% vol.
Production area: vineyards in the Area Doc Valpolicella, in the locality of Campiano, near Cazzano di Tramigna and in the locality of Cogollo in Tregnago.
Grape variety: 35% Corvina; 20% Corvinone; 30%.Rondinella; 15% Molinara.
Grape harvest: mid of October.
Vinification: hand-picking and soft pressing of the grapes. We cool down the most obtained to 15°C for 24 hours. The temperature of fermentation is chilled daily and is between 18 and 30°C the maceration takes from 7 to 10 days, it depends on the vintage. We than let the wine age in barriques and tonneaux for 6 months after the bottling wie let age the wine in the bottle for minimum 4 month before to sell.
Characteristics: ruby red verging; the nose is complex with rich flower scents of violets and roses and powerful fruity aromas of cherries and sour black cherries with a hint of spices; well-balanced with a Iight, smooth, slightly tannic finish.
Food matches: ideal with nourishing first courses, entrecote or grilled meat.
Temperature: serve at 16°-17°C.
