Valpolicella Classico Sup Doc Poiega Mazzi

Brief description of the winemaking and aging process: Fermentation with selected yeasts at controlled temperature (24°C) takes place in stainless steel tanks with daily punching (breaking of the pomace cork) for approximately 7 days, followed by malolactic fermentation for the lowering of the total acidity of the wine. The aging of the wine takes place in barrels of second passage for 18 months plus 6 in bottle. Food & Wine Pairing: Dishes based on game and roasts and medium-mature cheeses. Colour: Intense ruby red colour. Nose: Aromas of cherry and ripe plum. On the palate: The flavor is full, balanced and persistent