Valpolicella Classico Superiore ‘Sanperetto’, Mazzi
70% Corvina, 20% Rondinella, 10% Molinara grown in calcareous, silty, clay soils.
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. Finishing in the bottle for 3 months.
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