The 2016 Valpolicella follows the style of the previous year, once again this is a more full bodied than most years with abundant ripe, dark berried fruit, with fine
tannin giving support and a lively freshness balancing the wealth of fruit.

The Classico is made using grapes from parts of the Pojega (Cru) vineyard and the grapes from the Calcarole and Rovereti Crus that are not dried for Amarone. As these are Cru vineyards the quality of the fruit is very high. Vine age ranges from 4 to 30 years.

Grapes in this blend includes: 40% Corvina, 40% Corvinone, 10% Merlot, 5% Rondinella, 5% Croatina. These grapes were grown on Red pebbly soil with a high clay and silt content. In the winery in Negrar the alcoholic fermentation and maceration of the de-stemmed grapes is carried out over usually 10 days at a temperature of 25°C- 30°C.  Maturation took place over 6 months in stainless steel vatsWinemakers advise this wine to be at its bpeak and ready to drink from 2017 to 2020.

Food Pairings: meat sauce pasta; roast meat; veal with tuna sauce; spinaches soufflé; salami and cold pork meat; steak tartar