Technical Sheet
PRODUCTION AREA
Jago area (200 m above sea level) e Mazzano (400 m above sea level) – Negrar, Valpolicella Classica
GRAPES VARIETIES
Corvina, Corvinone, Rondinella
TRAINING SYSTEM / YIELD
Pergola veronese (arbour system) / 10000 kg/ha of grapes
WINE MAKING
We harvest by hand the grapes at the end of September, the beginning of October. We press grapes and we put them into steel tanks, where the juice and the pressed skins ferment for about 10-15 days. During fermentation the wine and the grapes skins are mixed daily by hand with pump-over into the lap and punch down of the cap to get the maximum out of the product
AGEING
Into steel tanks till the bottling
TASTING NOTES
It has a vivid ruby red colour. It has winy and fruity flavours, in particular red fruits smells. It is dry, quite warm, soft and full bodied on the palate. The freshness is the main characteristic that give us a very pleasent and easy to drink wine
SERVING SUGGESTIONS
It can be drink with all dishes. The recommended drinking temperature is 15°-17°C
NOTE
Morarìa represents perfectly our idea, and the traditional one, of Valpolicella Classico wine. It means a simple, fresh, fruty and easy to drink wine.
We dedicate our Valpolicella Classico wine to “La Morarìa”, that is the vineyard where we select the grapes for its production. It is situated at 250 m above the sea level, in Jago – Negrar, on the beautiful landscape that our valley gives away.
TECHNICAL SHEET
CLICK HERE to download the technical sheet
Category
red wines
