“Il Velluto” Valpolicella Classico Superiore DOC 2017

The bunches left to dry naturally in the fruit room, from the beginning of October until the second ten days of November, are periodically checked and, at the end of the process, have a drop in volume equal to 7-8%. Pressing and destemming of the grapes and subsequent fermentation in steel, with maceration for approximately 25 days and numerous pumping over of the musts. Subsequent natural malolactic fermentation in steel completed at the beginning of summer. The wine is placed in 20/25 hl Slavonian oak barrels, and there it spends a period of refinement of approximately 3 and a half years, before being destined for the preparatory phases of bottling and a subsequent phase of refinement in glass before its marketing.

Of medium structure and great roundness; through the natural drying technique, it is positioned halfway between classic Valpolicella and Amarone.

red meats, roasts, medium-aged cheeses, cured meats.