CLASSIFICATION. Dry Red Wine D.O.C..
GRAPES. Corvina Veronese, Corvinone, Rondinella.
VINIFICATION. Valpolicella Superiore is one of the best-known Italian
wines. Its typical stile is the result of the blending of selected grapes: Corvina,
Corvinone and Rondinella. It is a well-structured wine, its color is bright ruby-red
with hints of cherry, and in aroma is vinous.
PRODUCTION PROCESS. The grapes are harvested in mid September,
and are pressed softly. The fermentation and maceration lasts for 8 days at
a temperature around 25 °C giving the wine a fresh fruitiness. The wine is
then decanted and separated from all solid parts and left throughout winter in
stainless steel tanks where the malolactic fermentation is to be completed. A
few months later in early spring, the wine is then bottled.
TOTAL ALCOHOL CONTENT. 13%.
TOTAL ACIDITY, IN TARTARIC ACID. 5.7 grams per liter.
SHELF LIFE. If the wine is stored correctly it can keep for 5 to 8 years.
COLOR. Intense deep ruby red.
NOSE. Fruity, of cherry, spicy with a touch of black chocolate at the end.
TASTE. Soft, velvety with rounded tannins well balanced off with the acidity.
SERVE. To be served preferably at room temperature around 18 °C.
FOOD MATCHING. Grilled or roasted red meats. Goes well with hard
texture mature cheese.