Valpolicella Superiore
After soft pressing, the grapes are left to macerate on the skins for 8-10 hours at a temperature of 10°C. Fermentation at a controlled temperature continues for 10-12 days, during which the must undergoes frequent pumping over to favour the extraction of polyphenols and colouring substances. After fermentation and partial racking, the wine is transferred to steel tanks where malolactic fermentation takes place. Subsequently, 55% of the wine is transferred to oak barriques and tonneaux, where it matures for approximately 9 months. The rest matures in steel.
Brilliant in colour with coral red hues, this wine offers intense aromas of wild cherries, undergrowth and roasted notes. On the palate it is round and soft, supported by a freshness that makes it pleasant and balanced.
