Grapes varieties:
35% Corvina
30% Corvinone
30% Rondinella
5% Molinara

Production area:
Hills near Negrar di Valpolicella
Altitude varies from 280 to 450 mt. a.s.l.
Vineyards exposition South-East and South-West
Age of the vines: from 5 to 50 years
Training systems: Pergola Veronese and Guyot (6000 vines per Hectare)

Winemaking process:
The grapes are collected and pressed during the second week of October. After being placed in tanks they start fermenting thanks to their own natural yeasts.
The grapes stay with their skins for 15 days during which several pumping-overs and skins submersions are performed.
Once the fermentation is complete the wine is moved to stainlesssteel tanks where its gross lees is decanted off.
The wine is then racked off to another stainless-steel tank where it finishes its aging.

Aging:
10 months in stainless-steel tank

Bottling:
Valpolicella Classico is bottled after 1 year of aging and it stays in the bottle for 2 months before being sold.
The production amounts to about 3500 bottles.

Serving temperature:
From 15° ai 18°C
From 59 to 64.5°F