A dry, full-bodied red with a deep and bright ruby red colour. The nose shows the characteristic scent of black cherries and ripe berries with a hint of vanilla and cloves from the oak aging. The palate is ripe and fruity with softtannins and a lingering finish.
Vinification:
In March following the harvest, the new vintage of Valpolicella superiore is macerated with the skins remaining from the production of Amarone. This is done according to the ancient Veronese technique of “ripasso”, which increases
the alcohol and enriches the structure of the Valpolicella. It is then aged 12 months in oak barrels to develop further its characteristics. The wine then benefits from a few
months bottle aging.
Production Area:
grown in selected hillside sites of the Valpolicella area North of the city of Verona.
Alcohol: 14.5% by vol
Acidity: 5.7 g/l
R Sugar: 6.5 g/l
Grapes:
70% Corvina, 20% Rondinella, 5% Molinara, 5% Others
Net Contents: 750 ml.
Tasting Notes
| Look | red appearance of medium intensity tending to garnet with aging. |
| Nose | dry, velvety and harmonious flavor. |
| Palate | hint of spices, black pepper, complex and fine. |
Food Pairings
Suitable for savory first courses such as pappardelle with hare, or second courses of meat such as braised beef, grilled meats, polenta with sausage.
Service temperature
5-6° C
Sizes
750ml
– Use of Green Energy by Photovoltaic source
– Organic fertilization with Green Manure
– Responsable use of Water restrains
– Use of light packaging (glass-bottles)
– Use of recycled Cartons x packaging
– Use of Closure Zero carbon Foot print(made by sugar cane or recycled)
– Rainwater Recovery
– Not use animals derivates
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