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Valpolicella Classico Superiore |
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Valpolicella Classico Superiore
Denominazione di Origine Controllata CLASSICO SUPERIORE Grape varieties: 60% Corvina, 30% Rondinella, 10% Molinara. Vinification: pressing, stripping of the grapes and fermentation for 10-12 days at 23° with daily automatic punching down. Re-fermentation in February on the marc of amarone. Fining: 12 months in oak barrels and 4 months in the bottle. Serving temperature: 14°-16° C Serve with: first courses, white meats, various kinds of cold meats and salami. |
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