Roberto Mazzi - Valpolicella Classico

Denomination : Valpolicella Classico Superiore DOC

Production area : Negrar di Valpolicella

Grape variety : Corvina, Rondinella and Molinara

Soil type : Limestone - Silt - Clay

Altitude : 204/238 m above sea level

Vinification and aging : Fermentation with selected yeasts at a controlled temperature (24°C) takes place in a horizontal fermenter for approximately 10 days, followed by malolactic fermentation to lower the wine's total acidity. Aged in stainless steel tanks for approximately 8-9 months, preserving the youthful, fruity aromas typical of this type of wine.

Alcohol content : 12.5% ​​vol.

Pairings : Appetizers of cured meats or seafood, first or second courses, preferably white meats. Serve chilled at 14°C with seafood.

Recommended serving temperature : 16°C, a few degrees less if served in spring/summer.

Annual bottles produced : approximately 13,000