A prestigious red wine whose name refers to its re-fermentation on the skins of Recioto and Amarone; a technique which gives this great wine an authentic connection with its terroir. Ruby red in colour, with garnet reflections, the nose is intense with a characteristic perfume of fruits in harmony with spicy notes. The flavour is fresh and generous with soft tannins and good acidy that balance the alcohol content. Full and robust.
Grape varieties:
Corvina e Corvinone 60%, Rondinella 30%, Molinara and others 10%
Vineyards:
Vineyards situated on the foothills, in the municipality of San Pietro in Cariano, in the heart of the Valpolicella Classica.
Harvest:
Manual picking from the end of September to the beginning of October.
Withering:
Short drying period of 20-25 days, on wooden trays.
Vinification:
Traditional vinification used in our area since ancient times for enhancing Valpolicella wines. Immediate pressing after picking, first maceration in stainless steel tanks. In February/March refermentation (second fermentation) of premium Valpolicella Classico over Amarone and Recioto marcs. The result is a wine with unique structure and style.
Ageing:
In 5 and 10 hl Slavonian Oak barrels for 18 months and refinement in the bottle.
Alcohol:
14% alc vol.
Serving suggestion:
Risotto and other typical Venetian first courses; red meat; hard and semi-hard cheeses.
221 kr
Valpolicella DOC Classico Superiore
This Valpolicella wine is achieved by carefully selecting the finest bunches of grapes, which are left to dry 20-25 days in order to concentrate the flavours and enrich the aromas and softness. The grapes are then carefully vinified without using the conventional ”Ripasso” technique, to allow the best terroir expression. Ruby red with garnet hues, Fine, elegant and fresh nose of crushed red fruits and spice. Flavorsome, spiced and appealing, it fills the mouth with unforgettable sensations.
Grape varieties
Corvina e Corvinone 60%, Rondinella 30%, Molinara and others
10%
Vineyards
Vineyards situated on the foothills, in the municipality of San
Pietro in Cariano, in the heart of the Valpolicella Classica.
Harvest
Manual picking from the end of September to the beginning of
October.
Withering
Short drying period of 20-25 days, on wooden trays.
Vinification
Late October / beginning of November. Soft pressing after picking
with a roller crusher-destemmer. Slow maceration in stainless
steel tanks with periodic pumping over and délestage.
Ageing
In 5 and 20 hl Slavonian Oak barrels for 8 months and refinement
in the bottle.
Alcohol
13,5% alc vol.
Serving suggestion
Risotto and other typical Venetian first courses; red meat; hard
and semi-hard cheeses.
