“Sengia” Valpolicella Classico DOC 2016

Pressing and destemming of the grapes and subsequent fermentation in steel, with maceration for approximately 25 days and continuous pumping over of the musts. Followed by malolactic fermentation which ended at the end of November. For about a year the wine is placed 50% in 20/25 hl Slavonian oak barrels, and 50% in steel tanks, to then be reassembled and destined for bottling and the subsequent refinement phase in glass before its marketing.

Bouquet of fresh fruit and floral notes. Elegant, light, with great freshness and drinkability.

It is suitable as an aperitif and goes perfectly with cured meats, slightly mature cheeses, first courses and not excessively structured foods.