Valpolicella DOC

Grape varieties
Corvina Veronese, Rondinella

Vinification
Crushing-destemming of the grapes.
Fermentation temperature between 22° and 28° C
Maceration time: 8 days

Analytic data
Total acidity: 5.50 g/l
Alcohol content: 12.00 % vol.

Organoleptic characteristics
Ruby red color, vinous aroma, velvet-smooth flavor, harmonious and with the proper body


Dining combination
An all-round wine with first and second courses. Excellent with red meat and cheeses.

Serving temperature
16-18°C

Terre di Verona