Valpolicella Superiore

denominazione di origine controllata

Colour: deep ruby red. Tasting notes: well-balanced, elegant and embracing, with intense tannins.
Food pairings: pasta with meat sauce and game, grilled red meat, braised meat and mature cheese varieties. Bouquet:  intense, of red fruits (cherry and redcurrant).

Analytical data:
Alc./Vol: 13,50%
Residual sugar: 4 gr7lt
Total acidity: 6 gr/lt

Origin: vineyards owned by the Vaona family, situated at the foot of the Valpolicella hills, at an average altitude of 150 metres above sea level.

Soil: alluvial soil on calcareous basalts, with good soil skeleton, favoured by excellent sun exposure.

Grape variety: Corvina 40%, Corvinone 30%, Rondinella 25%, Molinara 5%. Produced from vines with an average age of 25 years

Harvest:  the different grape varieties, harvested (usually in the second half of October) according to their degree of ripeness, are placed in wooden crates for 40-45 days.

Vinification technique: destalking and pressing are followed by maceration for about 4-5 days, and then fermentation for 15-20 days.
After fermentation, the free-run must is racked and the wine obtained from the gentle pressing of the marcs is added to it.

Refinement: 12 months in stainless steel tanks in contact with its noble lees, followed by 4 months aging in bottles.