(DOC CLASSICO)
VALPOLICELLA
SIZE 0.75 l.
ALCOHOL CONTENT 12,5% vol
VINIFICATION
Traditional pressing, with maceration on the skins with the adding of selected yeasts. Fermentation, which lasts about 12 days, takes place at controlled temperature of 20-22° C with frequent “remontages” to extract more tannins.
Then, the product is settled and racked. After malolactic fermentation, the wine is stocked in stainless steel tanks.
TASTING NOTES
The wine itself is a forthright, medium–bodied red, with a pronounced bouquet of raspberries and other red fruits. On the palate it is tangy and well-balanced, with brisk acidity and a long finish.
