Valpolicella Classico Superiore 'Sanperetto'

• 65% Corvina, 5% Corvinone, 20% Rondinella, 10% Molinara
• Calcareous, silty, clay soils
• Fruit from a vineyard located next to the farmstead, along with select fruit from other estate vineyards (none of which is dried before fermentation)
• Fermentation and maceration with the skins in steel with temperature control with daily punching down of the cap for approx. 7 days
• Maturation in medium capacity oak casks for approx. 12 months, plus three months in bottle

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