We produce four types of "Valpolicella":
"Classico DOC", "Superiore DOC Marta Galli", "Superiore DOC 'Le Sassine'", "Superiore DOC Ripasso 'The Ragose'"
"Valpolicella" wines are produced exclusively using grapes of Valpolicella: Corvina, Rondinella and Corvinone, to which are added small quantities of other local grapes, authorized by the regulations.
At the time of harvest, the grapes have an average sugar level, while the degree of acidity depends on the climatic conditions of the harvest.
"Corvina" is certainly the most important grape: its natural features, together with the phenolic properties give structure and body to the wine Valpolicella.
The grape "Rondinella" is important to ensure the nuances of the color of the wine, while "Corvina" and "Corvinone", rich in polyphenols and tannins, are important to the structure of the wine.
Valpolicella wines become "Superior" when made with selected grapes and aged at least one year.
It has a distinctive ruby-red color, with grenades notes, refined taste, harmonious, dry and velvety with vanilla scent.
"Ripasso" is an ancient method used locally, consisting in the extension of fermentation on the skins of Amarone.
After this stage, the wine is put into oak barrels for 24-36 months before being bottled, and resting for at least six months before being put on sale.