Valpolicella Classico D.O.C.
Corvina veronese 40%, Corvinone 20%, Rondinella 30%, Teroldego 10%
A young wine whose freshness and simplicity make it suitable for any kind of dish. Obtained from vinification of the grapes corvina, corvinone, rondinella, from vineyards located in the classic, and
with 10% teroldego that accentuates the vinous, dry, slightly tannic and correct alcoholic content. To the eye it appears limpid and ruby red with clearly violet reflections. With a persistent nose,
the scent of fresh fruit, cherry immediately stands out, overlapping with spicy white pepper and almonds.
To the taste it has a good persistent flavor and good acidity typical of a fresh wine, but well balanced.
End of September, according to climate and grape varieties.
After the harvest, the grapes are de stemmed and crushed. Fermentation is Performed in controlled temperature (25-28 ° C) in steel tanks for around 7-12 days, the malolactic fermentation takes place in spring, and is performed by inoculation of selected Lactic Bacteria. Ageing in the bottle for 9 to 12 months.
The soils are mostly red and brown on debris, calcareous marls and basalts.
Vine Cultivation System
Cultivation Espalier Guyot Simple pruning.
65 quintals per hectare
Sant’Ambrogio di Valpolicella - Verona