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ValpolicellaClassicoSuperioreDOPDenominazionediOrigineProtettaTown/area:NegrarandSant'Ambrogiodi Valpolicella (VR)Soilprofile:predominantly limestoneandclayGrapes:40% Corvina,30% Corvinone,25% Rondinella,5% OseletaTechnicaldata:alcohol14%residualsugar6g/ltotalacidity5.7g/ldryextract27g/lpH3.40Vineyardpractices:organicfertilisationandhand-pruning;shoot-thinning,leaf-pulling,cluster-thinning.Handharvestinbinsof300kg.

Vinificationandmaturation:fermentationofthe freshgrapesinSeptember-Octoberatnatural temperatures,withasecondfermentation,about15days,inJanuaryontheskinsofAmarone inaccordwiththeclassicRipassotradition.At least2years̓ maturationinlargeSlavonianoakovals,followedby6monthsinthebottleIdeal foodpairing:accompaniescoldcuts,medium-agedcheeses,soups,and lightermeatsServingtemperature: 18°CRecommendedglass: balloon-shapedstemmedglassAppearance:mediumrubyred,tendingtowardsgarnetwithageingBouquet:notesofripecherry,morellocherry,andsemi-driedplum

Palate:smoothandseductive,withanappealingsapidityand impressionsofripe fruitandspiceAvailablesizes:750ml;1.5,3.0,5.0lPackaging:casesof6bottles.Woodboxof1-3-6bottlesfor750mlandmagnums

VALPOLICELLACLASSICO SUPERIORECategory |Dry redwine

Inaword:naturally superiorOverarich,Bordeaux-redbackground,apeniswritingthenameValpolicella,stilluncompleted,

however,tosuggest thehumilityandrespectwithwhichthewinemakerapproachesthisgreatclassic,whosequality isalwaysbeingrefinedand improved.