VALPOLICELLA DOC SUPERIORE BIO

VALPOLICELLA DOC SUPERIORE BIO

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Obtained from Corvina, Corvinone, Rondinella and Croatina vines organically grown. Purple red wine aged in barrels of oak, soft and structured with notes of cherry and black currant. Velvety on the palate, harmonious, intense. It goes well with first courses tasty, roasted, red meats.

PRODUCTION AREA. Valpolicella (Italia).

GRAPE VARIETIES. Corvina, Corvinone, Rondinella, Croatina.

VINE TRAINING METHODS. Guyot organic cultivation.

PLANTING DENSITY. 4000 pts/ha.

VINEYARDS HEIGHT. 350 m a.s.l.

WINEMAKING. Ripe grapes are harvested by hand and pressed on the same day. Subsequently, the must and the skins they undergo fermentation in steel tanks, for about 10 days. After racking, the wine remains in steel for 3 months, to be then transferred to barrique where it remains indicatively 12 months. After bottling, the wine is refined for the other 3 months in the bottle.

AGEING. Barrique - Tonneau.

APPEARANCE. Purple red with violet reflections.

AROMA CHARACTERISTICS. Ripe cherry aroma, with hints of vanilla and jam.

PALAT. Full, velvety, intense, harmonious and persistent.

ALCOHOL. 13% - 14% vol. in relation to the vintage.

PAIRING WINE AND FOOD. First corses, roast meat, red meats.

SERVING TEMPERATURE. 16 °C - 18 °C.

AGEING POTENTIAL. 5 - 6 years.

CAPACITY. 0.75 L.