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Valpolicella DOC

Red wine vinification with maceration on the skins for 7 days at 25 °C. Drawing off wine by soft pressing. Malo-lactic
fermentation and follow ageing in tanks for 4 months.

	Colour: Red.
	The nose: Intense, vinous, persistent and fine bouquet.
	The palate: Dry, harmonic with slightly bitter aftertaste.
	Serving suggestions: It maches tasty pastas, roast, grilled meat and medium or mature cheeses.
	Temperature: 18-20 °C
	Volume: 12,5% vol.