| . WINE : "FIGARI" VALPOLICELLA CLASSICO SUPERIORE D.O.C. I NAME : Valpolicella Classico Superiore D.O.C. NAME ACKNOWLEDGMENT : D.P.R. of 21 August 1968 (Gazzetta Ufficiale no. 271 of 11 October 1968).
PRODUCTION DISTRICT : Valpolicella Classica.
COMMUNE : Marano di Valpolicella.
VINEYARD : Figari.
LOCATION : hilly, close to Colle Masua.
EXPOSURE : towards West.
ALTITUDE : between 230 and 275 m above sea level.
SOIL : soils originated by marine sediments, calcareous, not very deep, of average fertility.
VARIETIES : almost totality of Corvina Veronese and Corvinone more small porcents of other indigenous varieties admitted by the specifications.
GROWING TECHNIQUE : guyot (2,20-3,00 m distance between the rows and 1,00 m between the vines in the new stumps).
STUMPS DENSITY : 3.300 to 4.500 per hectar.
HARVEST : manual, from the beginning to middle October; the grapes are carefully selected and laid down in bins.
VINEYARD AREA : 8.00.00 hectares: Cadastral sheet no. 19.
YELD per HECTARE : 60-65 hectolitres.
WINE-MAKING : in red. The berries are gently destemmed and crushed and the vines are made macerate-ferment for 12 to 14 days, with daily delestages.
FERMENTATION : in small steel containers, where the several varieties of grapes are mixed together.
FERMENTATION TEMPERATURE : temperature not above 28°C.
AGEING : in steel (3 months), in Slavonian oak large casks (6-9 months) and then in bottle (4-6 months).
ALCOHOLIC CONTENT : 13% Vol.
COLOR : ruby red.
BOUQUET : confit fruit.
COUPLING : with any first course like pasta or rice and any kind of soup, with second courses of white meat, roasted fish and soft cheeses.
SERVING : at 16°C in average sized glasses.
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