Valpolicella Classico DOC
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Classification: Valpolicella Classico DOC
Variety: Corvina Veronese and Corvinone and other autochthonous varieties.
Provenance: Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella), hilly areas in Valpolicella Classica, (Verona).
Altitude: 700 - 1000 feet above sea level
Exposure: East, Negrar in Valpolicella, and West, Marano di Valpolicella
Type of Soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting System: Guyot.
Density: 3,400-4,500 vines/Hectare.
Harvest: manual harvest, from middle of October, the grapes are carefully selected and placed in baskets.
Yield: 60-65 hectolitres of wine per hectare.
Vinification and Maturing: the berries are gently destemmed and crushed. The fermentation temperature does not exceed 82 °F. The length of maceration is from 8 to 11 days, with daily remontage and delestage. The malolactic fermentation happens in autumn. The aging in steel tanks is until March.
Refinement: 3 months in bottles.
Alcohol: 12.5%
Organoleptic characteristics: an intense ruby color. Extremely refined on the nose displaying ripe fruit, cassis, plum and a hint of herbs. An enticing and juicy palate, medium to full bodied is smoothly textured, with ripe, long, racy tannins before a ripe but savory finish.
Serve with: starters, pasta, grilled fish and roasted or braised red meat and poultry.
Serving temperature: 57º- 59 °F, in medium bowled glasses.
Variety: Corvina Veronese and Corvinone and other autochthonous varieties.
Provenance: Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella), hilly areas in Valpolicella Classica, (Verona).
Altitude: 700 - 1000 feet above sea level
Exposure: East, Negrar in Valpolicella, and West, Marano di Valpolicella
Type of Soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting System: Guyot.
Density: 3,400-4,500 vines/Hectare.
Harvest: manual harvest, from middle of October, the grapes are carefully selected and placed in baskets.
Yield: 60-65 hectolitres of wine per hectare.
Vinification and Maturing: the berries are gently destemmed and crushed. The fermentation temperature does not exceed 82 °F. The length of maceration is from 8 to 11 days, with daily remontage and delestage. The malolactic fermentation happens in autumn. The aging in steel tanks is until March.
Refinement: 3 months in bottles.
Alcohol: 12.5%
Organoleptic characteristics: an intense ruby color. Extremely refined on the nose displaying ripe fruit, cassis, plum and a hint of herbs. An enticing and juicy palate, medium to full bodied is smoothly textured, with ripe, long, racy tannins before a ripe but savory finish.
Serve with: starters, pasta, grilled fish and roasted or braised red meat and poultry.
Serving temperature: 57º- 59 °F, in medium bowled glasses.