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Valpolicella DOC Superiore
Corvina and Convinone (80%), Rondinella (20%)
Deep ruby red with a slight garnet hue.
Rich, complex aroma, warm and embracing, with recognizable fruity scents of jam and very ripe red fruits.
Slightly grapey notes of tobacco and vanilla. Warm, round, full-bodied palate, well sustained by balanced acidity and close-knit, embracing tannins. A clear nose-palate persistence returns in the finish.
Ideal for the traditional Veronese mixed boiled meals. Perfect for brazed and roasted red meat, stracotto, feathered game and strong-flavoured, soft-textured cheese.
Characteristics of the Production Area
The vineyards are located in Avesa and Paroma
first week of October
Yield per hectare
less than 100 Quintals/hectare
Vinification and Aging
Some of the grapes are immediately crushed and fermented. The most loosely-packed, ripest bunches are placed in small boxes, in which they are slightly raisined. The grapes are selected again, crushed and vinified at controlled temperature with punching-down and pumping over for 14 days. Malolactic fermentation occurs partially in steel and partially in wood, after which the two wines are blended in variable proportions according to the vintage.
in French oak vats between
15-18 months. Bottled are stacked
fot at least 18 months in a
horizontal position before being
put on the market.