Monte Baldon - Valpolicella Classico DOC

Production technique: the grapes are harvested in the fifirst ten days of October.

Wine-making process: de-stalking and gentle pressing followed by maceration lasting approx. 10 days during which time manual punching down and pumping over is carried out.

Fermentation temperature: 20-25°C. After being drawn off, the wine undergoes a process of malolactic fermentation.

Organoleptic properties: the typical wine of Valpolicella: light, dry and medium-bodied.

Ruby red in colour with a youthful and fruity bouquet and soft, delicate flavour. Ideal to accompany pasta and rice dishes, white meat and any other simple dish. Best served at 18°C.