The Valpolicella Classico Superiore, is characterized by a medium-bodied structure and great roundness and elegance. What makes this wine unique is the natural natural drying process. The native grapes of Corvina Veronese, Corvinone, Rondinella and Molinara are hand harvested both from the “Sengia” and “Maso” estate. The grapes dry for about 30-35 days in order to have a higher sugar concentration, losing about 7 to 10% of the initial volume. After the fermentation and vinification processes, the wine is then aged in 20-25 hl oak barrels for about 3 and a half years and then bottle aging for six months to reach its full maturity. It’s extremely elegant, like “velvet” and persistent on the palate, with notes of almond on the finish. It’s quite versatile, it can be paired with cold cuts or ideal with red meats, roasts and medium-aged cheeses, as well as with pasta with a meat based sauce. This wine can age in a bottle for ap to 10-15 years, and can be an alternative to an Amarone.
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