VALPOLICELLA CLASSICO D.O.C.

Corvina Veronese 70%, Rondinella 30%

Region Veneto

Valpolicella Classica Area, Verona

Altitude 180-280 m a.s.l.

Exposure Southeast

Soil characteristics Very varied, mostly clay and limestone

Training system Guyot

Average age of vines 34 years

Planting density about 5,000 vines/Ha

Alcohol content 13.11% Vol

Total acidity 5.60 g/l

Residual sugar 1.5 g/l

Dry extract 29.2 g/l

pH 3.37

Harvest Manual harvest carried out in the second half of September

Pressing Soft, of the destemmed grapes

Fermentation In temperature-controlled stainless steel tanks

Fermentation temperature 25-31°C

Duration of fermentation about 9 days

Aging Stays in stainless steel until mid-February, aging 2 months in bottle

The 2021 vintage was characterized by a severe delay in budding, caused by a drop in temperatures in April.

Full sprouting was not seen until late April. Vine vegetative development moved forward from last year by 15 to 20

days. "Providential" rains fell in mid-September, followed by a "little summer" that brought temperatures up to 34- 35 °C

and to temperature ranges around 15 °C. The resulting grapes are very colorful, with crisp berries and significant Babo degrees. The clusters

sparse, that is, not compact, particularly suitable for drying, were a characteristic feature of the harvest.

To the eye, the wine has a beautiful ruby hue that maintains a transparency that invites drinking. The nose sees the cherry becoming more

ripe and available leaving notes of black pepper in the background alongside medicinal herbs. In the mouth the wine is agile and juicy, well supported

by acidity and expresses a dry finish of great harmony.

This particular type of Valpolicella goes well with Italian-style appetizers, soups, pasta dishes and in general the varied proposals

of Mediterranean cuisine. Excellent with white meats, roasted or grilled, it is also ideal as a summer red wine for dishes based on

of fish

Serve at 16°C and uncork a few minutes before consumption.