Hand harvest of mature Corvina Veronese and Corvinone Veronese 70%, Rondinella 30%. Vinification of fresh grapes, followed by a 10 days maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% of must from grapes dried in the “Fruttaio” for 60 days (normally used for Amarone) and starting of the “Second Fermentation” followed by a 20/25 days maceration on the skins. Tasting Notes Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
