Valpolicella Classico Superiore
Corvina, Corvinone 50%, Rondinella 40% and Molinara and other varieties 10%.
The grapes were crushed towards mid-October and fermentation was induced immediately with selected yeasts. Fermented at ambient temperature, it was racked after 15 days with a resicual sugar of 15 g/l. Refermentation took place in February on the lees of the Amarone for one week. It was then racked off the gross lees after 10 days and was put into second passage.
After 18 months in wood it was assembled and lightly fined with egg-white. It was bottled in October 2005 and left to settle for three months before release onto the market.
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