Valpolicella Classico Superiore D.O.C.

Winemaking

The grapes are fermented in stainless steel at a temperature between 25 and 31°C for about 9 days. The wine is then aged in large barrels for 6 months, followed by 2 months in concrete.

Variety

Corvina Veronese 70%
Rondinella 30%

Harvest

The harvest takes place manually around the second decade of September.

Characteristics

  • Alcohol content 13.22% Vol
  • Total acidity 5.60 g/l
  • Residual sugar 1.0 g/l
  • Dry extract 28.7 g/l
  • pH 3.41
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Valpolicella Classico Superiore is one of the great wines of the Veronese tradition, known and loved for its sobriety and elegance. Compared to its namesake Valpolicella, it owes its ‘superiority’ to ageing in oak, which enriches its structure and complexity.

Tasting notes

It presents notes of strawberry, cherry, and red plum, accompanied by delicate hints of oak and dried rose. On the palate, it is elegant, with a freshness that supports the sip and extends the fruity sensation on the finish. The tannins are soft and well-integrated, inviting the next sip.