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). I
ALCOHOLIC CONTENT : 12% Vol.
COLOR : ruby red.
BOUQUET : scented, fruit, sour cherry and cherry. I
COUPLING : with "soppressa", salami, bacon, bacon fat - classical Veronese appetizers - accompanied by polenta, with cod, with informal first and second courses, typical of the daily meals.
SERVING : at 14-16°C slightly cool, in average sized glasses. I | 
