VALPOLICELLA CLASSICO DOC

Head-valpolicella-classico (1)

VALPOLICELLA CLASSICO DOC

The grapes, party dried up, are softly crushed while removing the stalks. The fermentation temperature ranges from 24° to 27° C. Then the must is left for 15 days to macerate, acting a manual press at regular intervals (20 minutes, 3 times daily). Once the alcoholic fermentation is completed, the product is decanted and the malolactic fermentation starts. The wine is then stored in stainless steel tanks. Assembly and bottling are the final steps.

Classification

Dry red wine

a
Analytical data

Alcohol content 13,50 %; total acidity 5,70 g/l

Organoleptic assessment

Deep ruby red wine with fresh and harmonic perfume, mainly fruity. Dry, with good persistence and intensity, velvety and well balanced.

a
Caratteristiche Organolettiche

Deep ruby red wine with fresh and harmonic perfume, mainly fruity. Dry, with good persistence and intensity, velvety and well balanced.

Serving method

Serve at temperature of 17° C and pour in wide glasses. Uncork the bottle one hour before serving.

a
Food

Recommended with Pasta, Risotto, red meat and seasoned cheese.

Grapes
40

CORVINA

30

RONDINELLA

25

CORVINONE

5

RONDINELLA

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``Fratelli Degani``

Wines