Valpolicella Classico Superiore DOC TB

Region: Veneto


The grapes are crushed in mid-October, and fermentation takes place immediately with selected yeasts. Fermented at ambient temperature, the wine is racked after 15 days with a residual sugar of 15 g/l. Refermentation on the Amarone lees takes place in February for one week. It is then racked off the gross lees after 10 days and is put into second passage. After 18 months in wood it is assembled and lightly fined with egg-white. After bottling, it is left to settle for three months before release onto the market.

Grape Varieties

A blend of Corvina (Corvinone) 50%, Rondinella 40%, Molinara e other varieties 10%