Valpolicella Classico Superiore DOC 2018

Manual harvest and selection of the best bunches at the end of September. Natural drying in the drying room for approximately 20 days. Pressing of slightly dried grapes. Fermentation at a controlled temperature of 25-26°C with two daily punchings; maceration for 15/20 days. Maturation in 20-30-50hl Slavonian oak barrels for 12 months and refinement of the wine in the bottle for 6 months.

Intense garnet red colour. On the nose it is fragrant and fruity, with hints of cherry, bitter almond and tobacco. Dry and enveloping sip, on a slightly bitter aftertaste.

Particularly suitable with Amarone risotto, pumpkin risotto, roast red meats and small game. It also goes perfectly with sliced ​​beef and lamb ribs.