VALPOLICELLA CLASSICO DOC . Characteristics It is the symbol of our land: an everyday wine, young, simple and fresh. It is a wine full of joy and rich in scents of sour cherry and cherry, amazingly easy to drink. To drink it is like strolling through the valleys of Valpolicella Classica, experiencing colours and scents, learning about history, culture and tradition.
VarietiesPrincipally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations.
Gegraphic Location Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella) hilly areas in Valpolicella Classica close to Colle Masua.
Characteristics of the vineyard Altitude: between 212 and 305 m above sea level Exposure: east, Negrar in Valpolicella, and west, Marano di Valpolicella Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility. Planting System: Guyot, from 3700 to 4500 vines per hectare.
Harvest Manual harvest, from middle of October, the grapes are carefully selected and placed in baskets. Yield: 60-65 hectolitres of wine per hectare.
Vinification The berries are gently destemmed and crushed. Fermentation temperature: not exceeding 28 °C. Length of maceration: 8 to 11 days, with daily remontage and delestage. Malolactic fermentation: autumn. Ageing in steel tanks: until March. Ageing in bottle: 3 months.
Wine characteristics Colour/Aroma/Taste: red, with scents of fruit, sour cherry and cherry. Alcohol content: 12,5% Vol. Food pairing With soppressa, salami, bacon, bacon fat – classical Veronese appetizers – accompanied by polenta, with cod, with informal first and second courses, typical everyday dishes. With fish salad, pilchards or fish typical of Lake Garda, such as carpione. Serve at 14-16 °C, in medium bowled glasses.
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