The grapes, party dried up, are softly crushed while removing the stalks. The fermentation temperature ranges from 24° to 27° C. Then the must is left for 15 days to macerate, acting a manual press at regular intervals (20 minutes, 3 times daily). Once the alcoholic fermentation is completed, the product is decanted and the malolactic fermentation starts. The wine is then stored in stainless steel tanks. Assembly and bottling are the final steps.
VALPOLICELLA SUPERIORE DOC
Degani
VALPOLICELLA SUPERIORE DOC
Classificazione
Dry red wine
Dati Analitici
Alcohol content 13,50 %; total acidity 5,70 g/l
Conservation
If stored at uniform temperature of 14-15° C, laid and away from light sources, the wine maintains its characteristics unaltered for 2-4 years.
Organoleptic assessment
Deep ruby red wine with fresh and harmonic perfume, mainly fruity. Dry, with good persistence and intensity, velvety and well balanced.
Serving method
Serve at temperature of 17° C and pour in wide glasses.<br /> Uncork the bottle one hour before serving.
Food
Recommended with Pasta, Risotto, red meat and seasoned cheese.
Grapes
40
CORVINA
30
RONDINELLA
25
CORVINONE
5
ALTRE
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