Wines

Valpolicella Doc

Valpolicella is produced from the vinification of fresh grapes, mainly Corvina and Corvinone. The harvesting period is very important for this wine, due to the delicacy of its aromas and to the fragile sensory balance in which acidity plays a fundamental role. Our Valpolicella is a very drinkable wine that expresses the traditional aromas of its terroir, which range from cherry up to more or less pronounced spicy notes, depending on the vintage. The perfect olfactory balance is achieved with a short refinement in steel that emphasizes the sensorial peculiarities of the wine.

Technical sheets

Grape variety
Corvina 45%, Corvinone 40%, Rondinella 15%

Vineyard
Marcellise, Brigaldara (150-250m /a.s.l.)

Training system
Guyot and Pergola Veronese

Planted area
45 ha - 4,000-5,000 vines/ha

Year of planting 1970/1980

Harvest
The grapes are hand-harvested during the second half of September

Winemaking
The grapes are selected in the vineyard and placed in 200kg-crates. During fermentation, the wine is always in contact with the grape skins. It is pumped over twice a day with a delestage half way through fermentation, favouring colour extraction. During fermentation temperature is kept between 22°-24° to preserve its fresh and delicate aromas.

Aging 6 months in steel

pH 3.47

Dry extract 27.6 g/L

Sugar residue 0.6 g/L

Alcohol content 13%

Tasting notes
Bright ruby. The nose reveals wild berry aromas, accompanied by elegant floral notes of rose and violet and a delicate hint of spice. The palate is vibrant and juicy, with fresh fruit supported by lively acidity that heightens the wine’s energy and balance. The finish is long, clean and dynamic.