Valpolicella SUperiore is the result of the same strict criteria adopted to produce Amarone. Since 2002 vintage, the grapes that become Valpolicella have beenundergoing a drying process that lasts approximately one and a half months. The result is an intense and aromatic wine that boasts a higher class than the one where tradition and territory have been placing it. To the palate is presents hints of vanilla, blueberry, blackberry, cherry, chocolate, sweet spices nad confiture. This wine is suited to accompany and enhance rich dishes featuring red meat, grilled and braised meats as well as seasoned and strong flavored cheeses.
GRAPES BLEND: 70% Corvina and COrvina Grossa, 20% Rondinella, 5% Croatine, 5% Oseleta
PRESSING: Pressing normally takes place in the first few days of November after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the drying period.
FERMENTATION: Fermentation takes place in the steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated puching for a period of around 15 days, including the final maceration which takes two days.
AGEING: After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particural shape, allows for easy decantation and, subsequently, is placed in new barriques to mature for 24 long months.