Valpolicella Classico 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 after careful selection according to maturation. Clusters’ pressing starts few hours after their collection.

Corvina Gentile 50%
Rondinella 35%
Oseleta 5%

Partial thinning and softly clusters’ pressing are first step of vinification’s process.
Alcoholic fermentation lasts almost 15 days allowing the highest aromas’ concentration and polyphenols’ extraction.
Temperature in this period is steadily monitored and maintained at 15-18°C.

Alcool: 12,5% Vol
Residual Sugar: 4-5 gr/lt
Total Acidity: 5,5-5,8 gr\lt
Dry extract: 27 gr\lt

6 months in steel tanks
4 months in bottle.

Open 1 hour before consuming
Service temperature 18°C
Suggested as "Aperitivo", perfectly combining with cold cut, fresh cheeses, or as wine for easy meals