Valpolicella Classico Superiore della valpolicella doc

"Sparavieri" vineyard, Arbizzano hamlet in Negrar village.
Warp soil of variable mixture (calcareous and tuffeous principally).
South-west exposition, in a well-aired area. Vines breeding is "Guyot", useful to high density of vines and vegetative reduction.

First decade of October.
Grapes' bunches are handly harvested and stored in wooden cases for drying (30-40 days).
In the tradition respect only fan are used in the drying period.

Corvina Gentile 35%
Corvinone 35%
Rondinella 25%
Oseleta 5%

Partial thinning and softly clusters' pressing are first step of vinification's process.
Alcoholic fermentation lasts 30 days and temperature in this period is maintained at 10-12°C.

Alcohol: 13,8% Vol
Residual Sugar: 4-5 gr/lt
Total Acidity: 5,5-5,8 gr\lt
Dry extract: 29,5 gr\lt

4 months in steel tanks
16-18 months in oak tonneaux (5,0-7,5 hl)
6 months in bottle.

Open 1 hour before consuming
Service temperature 18°C
Perfectly suitable for main courses, combining pasta and white meat