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, Teroldego 10%.
VINIFICATION AND AGEING
Harvested: towards the end of September according to the technological and phenologic maturity.
Fermentation: the grapes are gently destemmed and crushed, and are
then placed in stainless steel tanks where they are continuously pressed and
oxygenated for about 12 days with remontage and delastage at a controlled
temperature of from 18°-24° C.
Maturation: in steel tank for 6 months using the batonnage technique.
Ageing: 2 months in the bottle.
