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VALPOLICELLA CLASSIC DOC |
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DISTINCTIVE FEATURE | |||||||||||||||||
| Colur: | Intense red ruby color with violet hues. | |||||||||||||||||
| Perfume: | Fragrant and intense scent of cherry, red fruit and spices. | |||||||||||||||||
| Taste: | Dry and harmonic taste, fresh and persistent. | |||||||||||||||||
| Serve at temperature: |
Serve at a temperature of about 15°C. Uncork a few minutes before serving. |
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| Analytical data: | 12.5 % total alcoholic level, 4 g/l residual sugar, 5.7 g/l total acidity, 27 g/l net dry extract. |
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| Glass: | Recommended glass pear | |||||||||||||||||
| Period of use: | That kind of wine is excelent to drink from 1 to 2 years after the vintage. | |||||||||||||||||
| Packing: | Available in bottle of 750 ml, box with 6 bottles. | |||||||||||||||||
| Matching food: | Good wine for all meal; very good with salami, bacon, bacon-fat; tagliatelle with liver, pasta and beans, rice with tastasal, lasagne with bolognuese souce, liver with onion lasagne al ragù, boiled meat, liver nenetian. | |||||||||||||||||
| Wineyards: | 60% Corvina, 35%Rondinella, 5% Molinara |
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| Ground: | Very varied, mostly clayey soil and rich in texture. | |||||||||||||||||
| Cultivation: | Double terrace with 2500 vines per hectare, 20 buds per vine, 30 years old vines. | |||||||||||||||||
| Production: | 70 hectolitres per hectare. | |||||||||||||||||
| Harvesting period: | Manual collection of grapes in the first decade of October. | |||||||||||||||||
| Wine-making: | Pressing and removal of grape stalks, fermentation temperature at 28° C, soaking for 7 days with daily repassing of must, malolactic fermentation. | |||||||||||||||||
| Refining: | Refinement in steel barrels for 6 months, rest in bottles for two months before selling. | |||||||||||||||||
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