. WINE : VALPOLICELLA CLASSICO D.O.C. I
NAME : Valpolicella Classico D.O.C. NAME ACKNOWLEDGMENT : D.P.R. of 21 August 1968 (Gazzetta Ufficiale no. 271 of 11 October 1968). I
PRODUCTION DISTRICT : Valpolicella Classica.
COMMUNE : Negrar in Valpolicella and Marano di Valpolicella.
LOCATION : hilly, close to Colle Masua.
EXPOSURE : towards East (commune of Negrar in Valpolicella) and towards West (commune of Marano di Valpolicella).
ALTITUDE : between 212 and 305 m above sea level. SOIL : soils originated by marine sediments, calcareous, not very deep, of average fertility. I
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 between the rows and 1,00 between the vines).
STUMPS DENSITY : 3.300 to 4.500 vines per hectare.
HARVEST : manual, from the beginning to middle October; the grapes are carefully selected and laid down in bins. YELD per HECTARE : 60-65 hectolitres. I
WINE-MAKING : in red. Berries are gently destemmed and crushed and vines are made macerate-ferment for 8 to 11 days, with daily rackings and 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) and then in bottle (3 months). . ALCOHOLIC CONTENT : 12% Vol.
COLOR : ruby red.
BOUQUET : scented, fruit, sour cherry and cherry. I
COUPLING : with typical coldcuts and starters of Verona like “soppressa”,
bacon, lard served along with “polenta”. Cod fish, easy and
everyday first and second courses.
With fish salad, sardines or lake fish “in saor” or Venetian style (with onions). SERVING : at 14-16°C slightly cool, in average sized glasses. I | 
