| Type |
Red dessert wine dessert wine |
| Classification |
DOC Valpolicella Classico
|
| Grape varieties |
30% Rondinella, Corvina, Corvinone |
| Origin |
San Pietro in Cariano (VR) |
| Harvest |
Harvesting is late (in October) to encourage the physiological ripening of the bunches with the maximum accumulation of sugars. |
| Vinification |
The grapes chosen are ones with characteristics that differ from those for Amarone: richer in sugars, acidity and colour; they are also very healthy and sparse, suitable for greater over-ripening for longer drying times. The alcoholic fermentation is very long and lasts over a month in its entirety, with 10-15 days consisting of cold maceration with greater extraction of colour and the flavour precursors. It blocks itself spontaneously at 13-14º alcohol with a sugar residue of over 100 g/l. This is followed by about 12 months ageing in barriques where the malolactic fermentation takes place. |
| Pairing |
Typically a wine for dessert or for savouring on its own. Recommended with dry deserts (tarts) or better still, dark chocolate. |