"Campo San Vito"
Valpolicella D.O.C. Classico - Superiore Ripasso
A refined process, which starts from a winemaking and rasping of the grapes, followed by a controlled fermentation and maceration on the skins, at monitored temperature for 15 days, in large barrels. Replacements frequent and periodic delestages during the first phase of fermentation, alongside manual punching exhaustion of sugars. To ensure the perfume and the typical taste of the review, it "goes over" the wine on non Amarone skins squeezed in March of the following year
Aging in wood: 24 months - Bottle aging: 12 months
Red is a large, friendly and balanced, able to marry red meat. Gives pleasure and depth even on important soft cheeses.
|Grape composition||Corvina, Rondinella, Croatina and Molinara|
|Production area||Valpolicella Classica, hilly area (m 280 above sea-level) with southern exposure|
|Training system and planting patterns||Pergola veronese|
|Average age of the vineyard||20 years|
|Yield per hectare||55 hl|
|Grape harvest||End of September, manual harvest|