||Valpolicella Classico Superiore
||80% Corvina Veronese and Corvinone,
||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.
||The grapes are picked around the first ten days
of October and are briefly dried in crates.
||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.
||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.
||Perfect with both red and white meats, roast
poultry dishes and moderately mature cheeses
|Ideal serving temperature