Name Valpolicella Classico Superiore
Grape varieties 80% Corvina Veronese and Corvinone, 20% Rondinella
Location Tufaceous, clay and limestone soils
Training system and plant density Only the Pergola training system is used. The choice of this training system was made to allow the Corvina Veronese and Corvinone grape varieties to have perfect exposure to the sun.
Harvest The grapes are picked around the first ten days of October and are briefly dried in crates.
Vinification Gentle crushing and destemming, followed by temperature-controlled fermentation in small truncated cone-shaped stainless steel vats with daily punching down of the cap of skins into the must so as to allow for the delicate extraction of all the complex range of polyphenols that are specific to the grapes and the terroir of Fumane. After the malolactic fermentation, the wine is put into 30-hectolitre French oak casks for 12 months, where it develops its inimitable bouquet prior to being bottled.
Characteristics Deep ruby red wine. Cherries (both fresh and under spirits), plums and liquorice; spices such as pepper and cinnamon. Extremely elegant, well-balanced and velvety.
Pairings Perfect with both red and white meats, roast poultry dishes and moderately mature cheeses
Ideal serving temperature 16-18° C
Alcoholic strength 13,50%