Valpolicella Classico DOC 2020

The vineyards are located on a hill facing south at an altitude that varies between 400 and 530m above sea level, and are trained using the Veronese pergola system. The soil is predominantly calcareous-clayey with a high percentage of rock and stone. The harvest takes place strictly by hand, starting in the last week of September and continuing until October. Spontaneous fermentation takes place with Native yeasts for approximately 6-7 days in stainless steel tanks at a controlled temperature. This is followed by a further period of refinement in steel for a minimum period of six months, before bottling.

Fruity, fresh and drinkable, with a beautiful and marked acidity, in short, a Valpolicella Classico as it should be.

Rich platters of cured meats, savory vegetable pies, first courses of vegetables or meat.