Grapes: Corvina 70-80%, Molinara and Rondinella 20-30%

Harvest time: end of September, beginning of October. Manually cropped in plateaux, the resting time is at least 3 months, The “Consorzio di Tutela del Valpolicella” checks the grapes during the drying time.

Wine making and fining: the current vintage of Valpolicella Superiore is poured on the marc of Amarone  grapes. Maceration for 8-10 days and daily punching down of the cap, racking, end of the fermentation at 18-22°C in steel tank where also the malo-lactic fermentation takes place. At the end of the fermentation, decanting and fining in barrique and in oak barrels for 12-18 months. Bottling 6 months before drinking.

Organoleptic characteristics: Intense ruby red colour with reflexes, which tend to orange during the ageing. Intense aroma of cherry, vanilla, blackberry. Persistent taste which confirms the elegance of the scent, with harmonious tannins.

Gastronomic accompaniments: grilled red meats, and games

Drinking temperature: 18°C in a large special red wine glass.

Alcohol content: 13,5%

Bottle capacity: 750 ml