Jago (200 m ASL) and Mazzano (400-500 m ASL), Negrar, Valpolicella Classica zone
100% Corvina, white vinification
TRAINING SYSTEM / YIELD
Pergola veronese (arbour system) / 10000 kg/ha of grapes
Grapes are harvested by hand at the beginning of September selecting the less ripe grapes. After the harvest, they are crushed and pressed to divide the liquid from the coloured substances of the grapes skins. Fermentation take place at a very slow pace and at low temperature; it lasts for about 10-15 days. Afterwards, the wine rests in steel tanks for some months and, eventually, tirage and bottling close the process.
Refermentation in bottle for 2 years at least. After being dégorgee, the wine rests a few months before entering the market.
Straw-yellow bright colour, with fine and persistent perlage. On the nose it’s fruity and mineral, with small red fruits, citron and wet stone notes. On the mouth it’s full, fresh, dry, savoury, zesty, fruity and lightly tannic. The fine perlage provides elegance and body.
It works very well as aperitif and in gastronomic combinations. It’s perfect with seafood dishes such as home-made egg pasta with shrimps, courgette and grated orange skin, shrimps crudité, tuna tartare with avocado and chia seeds or fried fish coated with beer and tea powder. The recommended drinking temperature is between 8°-10°C.
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