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CLASSICO DOC
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San Pietro in Cariano
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Veneto
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Corvina 65%, Rondinella 25%, Molinara 10%
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25 acres
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Pergola
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1983
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500 ft
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1,000
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3,360 lt
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alluvial of glacial origin, dry, clayey
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SW
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Early October
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12.5%
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5.7 gr/lt
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The traditional Valpolicella red grapes are left to ferment for about 12 days with the grape skins, after a soft pressing. Fermentation temperature is very important for this young wine. It is not allowed to go over 71.6°F (22°C} to obtain as well as possible all flowery and fruity perfumes that are so typical for this wine.
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6 month in stainless steel
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10,000 bottles
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8 months after harvest
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one month after bottling
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Ruby red colour of medium intensity
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characteristic perfume that is pleasant and delicate, with hints of fruit which grow in the area: cherries, marascas and plums.
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dry, bodied, slightly bitter, savoury, and harmonious. Sometimes it recalls ginger, which is a typical note in our wines.
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ideal for every days complete meals. It is light with a fast meal at midday and it is provocative, but to try with eel and fat fish, it has no equals with pizza.
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