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Valpolicella DOC 2014
Grape varieties
Corvina Veronese, Rondinella
Vinification
Crushing-destemming of the grapes.
Fermentation temperature between 22° and 28° C
Maceration time: 8 days
Analytic data
Total acidity: 5.50 g/l
Alcohol content: 12.00 % vol.
Organoleptic characteristics
Ruby red color, vinous aroma, velvet-smooth flavor, harmonious and with the proper body
Dining combination
An all-round wine with first and second courses. Excellent with red meat and cheeses.
Serving temperature
16-18°C