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Product information compiled from producer, importer and reference sources.
The combination of grapes indigenous to the region creates a superb traditional Valpolicella. It is garnet red in colour, with a fresh aroma of cherries, red currants and blackberries, with a hint of black pepper and walnuts. It is light to medium-bodied in style with soft tannins and pure fruit flavours.
Winemaker notes :
The ripe grapes are vinified on the skins with about 15 days' maceration. Fermentation takes place at a controlled temperature (20-28°C), with selected yeasts in modern vinifiers to exalt the peculiarities of the grapes from the vineyards of origin.
Food matches :
Roasts and game, mature but non pungent cheeses, tasty pasta dishes.
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