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,
respecting the technological and phenologic maturity.
Ripasso technique: this is an old technique for a new wine that consists of refermenting the Valpolicella Superiore wine in the still-fermenting
skins of Recioto grapes. Towards the end of January, the selected Valpolicella Classico Superiore, which has more marked acidity and tannin
levels, is “ripassata” to obtain a soft, more elegant wine with character.
1st fermentation: the gently destemmed and pressed grapes 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.
2st fermentation: the wine referments at the end of January, with continuous pressing of the cap and oxygenations for 20 days with remontage
and delastage at a controlled temperature of 22°-25° C.
Maturation: in Slavonian oak barrels for 24 months.
Ageing: 6 months in the bottle.
