EN
IT
(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.