CLASSIFICATION
Dop/Doc
TERROIR
Valpolicella Classica.
GEOGRAPHICAL POSITION
San Pietro in Cariano, at the foot of the hills.
TYPE
Dry red wine.
GRAPE VARIETIES
Corvina and Corvinone 65%, Rondinella 25%, Molinara, Croatina, Oseleta 10%.
VINIFICATION AND AGEING
Harvested: towards the end of September and beginning of October
according to the technological and phenologic maturity.
Fermentation: the grapes are gently destemmed and crushed, then allowed to ferment in stainless steel tanks with continuous pressing and oxygenations for 20 days with remontage and delastage at a controlled temperature of 18°-24° C.
Maturation: one part in steel tank using the batonnage technique, one
part in wooden barrels 22 months.
Ageing: 6 months in the bottle.
