VALPOLICELLA SUPERIORE DOC
Classification:Dry red wine
Grapes:Corvina 50%, Rondinella 40%, other 10%
Wine-making process:The grapes, party dried up, are softly crushed while removing the stalks. The fermentation temperature ranges from 24° to 27° C. Then the must is left for 15 days to macerate, acting a manual press at regular intervals (20 minutes, 3 times daily). Once the alcoholic fermentation is completed, the product is decanted and the malolactic fermentation starts. The wine is then stored in stainless steel tanks. Assembly and bottling are the final steps.
Analytical data:Alcohol content 13,50 %; total acidity 5,70 g/l
Conservation:If stored at uniform temperature of 14-15° C, laid and away from light sources, the wine maintains its characteristics unaltered for 2-4 years.
Organoleptic assessment:Deep ruby red wine with fresh and harmonic perfume, mainly fruity. Dry, with good persistence and intensity, velvety and well balanced.
Serving method:Serve at temperature of 17° C and pour in wide glasses.
Uncork the bottle one hour before serving.
Food:Recommended with Pasta, Risotto, red meat and seasoned cheese.