WINE INFORMATION Fermentation: in stainless steel tanks Aging: Short time in oak casks and used barrels Key Varietal Component: Corvina – Corvinone 60% Rondinella 30% Other local grapes 10% Acid/pH: 0.54 g%ml - 3.25 Alcohol: 12.5 % vol Residual Sugar: 0.30 g%ml HARVEST Grapes for this wine were hand-picked in higher and hilly Valpolicella Classico area. Harvest began from bottom of hills to top, following grapes ripeness. Corvina, Corvinone, Rondinella and other local grapes were harvested from read more...WINE INFORMATION Fermentation: in stainless steel tanks Aging: Short time in oak casks and used barrels Key Varietal Component: Corvina – Corvinone 60% Rondinella 30% Other local grapes 10% Acid/pH: 0.54 g%ml - 3.25 Alcohol: 12.5 % vol Residual Sugar: 0.30 g%ml HARVEST Grapes for this wine were hand-picked in higher and hilly Valpolicella Classico area. Harvest began from bottom of hills to top, following grapes ripeness. Corvina, Corvinone, Rondinella and other local grapes were harvested from mid of September to mid/end of October, at an average of 22.9 ° Brix (19.4 ° Babo). WINEMAKER NOTES Innovative style of our vinification is to preserve real character of indigenous grapes (terroir) with full range of flavors. This is obtained through a “natural” maceration, as a consequence of CO2 released during ferrmentation. This wine is garnet red in color and has bouquet of black pepper, cedar hints, fresh fruits (grapes, berries) and walnuts. Valpolicella is medium bodied, has long persistence with smoky character, due to a short ageing process in Slavonian oak casks of 4,000–8,000 liters (1,058- 2,115 gallon), as well as in used American and French barrels, to stabilize color, improve wine complexity and soften tannins. WINEMAKING Grapes are hand-harvested when fully ripe, then crushed and fermented at controlled temperature to preserve as much freshness as possible. Wine is totally fermented in small stainless steel tanks at 77 – 84°F (25 – 29°C) for about one week to preserve fresh fruit character and natural soft tannins. Valpolicella undergoes an alcoholic fermentation, followed by a complete malo-lactic one. Thanks to this secondary fermentation we increase complexity and after 2 months of ageing in oak, wine results soft, with black pepper nose and hints of smoky and spicy character. FOOD PAIRING Sauce Weight : Medium Acidity of dish : Low to medium Base Ingredients : roast beef, beef stew, linguine with red clam sauce, pork steak fajitas, veal Preferred Cooking Method : Sautéed or grilled (hide)