Characteristics:

Denomination: DOC Valpolicella Classico Superiore

First harvest: 1980

Grapes: 30% Corvina 30% Corvinone 30% Rondinella 10% Molinara

Training system: Pergola Veronese and Guyot

Plant density: From 3,000 vines/ha for older plants to 6,000/6,600 vines/ha for more recent plants.

Harvest: Strictly by hand

Withering: The bunches left to dry naturally in the fruit cellar, from early October until the second decade of November, were periodically checked and had, at the end of the process, a 7-8% decrease in volume, appearing extremely healthy and free of mold. or rot.

Vinification: Pressing and destemming of the grapes and subsequent fermentation in steel, with maceration of about 25 days and numerous interventions of pumping over the musts. Subsequent natural malolactic fermentation in steel completed in early summer 2018.

Aging: Since June 2018 the wine has been placed in 20/25 hl Slavonian oak barrels, and there it spent an aging period of about 3 and a half years, to then be destined for the preparatory stages of bottling and a subsequent phase of refinement in glass before being marketed

Gastronomic combinations: Structured foods, red meats, roasts and medium-aged cheeses but also with simpler foods such as cured meats or first courses with meat sauces or as an alternative to an Amarone.

Alcohol content: 14.5% vol.

Number of bottles produced: 6330 bottles of 0.75 lt - 150 bottles of 1.50 lt