Valpolicella Classico

Lamberti Valpolicella is best served with savoury first courses, Italian cold cuts, pasta dishes, red meats, pork, poultry casseroles, matured cheese and any dish of the Italian cuisine.

Parcels situated on the hills of the DOC Classico area. north-west of Verona, at an average altitude of 200 metres; the vines, partly recently re-planted with a higher density per hectare, are trained on well exposed terrains made up of limestone, clay and pebbles and some surface basalt; the production of grapes is 12 tons per hectare, with a 70% wine yield.

The wine matures for about three months, part in medium size casks and part in barriques; this is followed by a 4 months ageing period in the bottle before it is released for consumption.

The grapes are harvested at the beginning of October and vinified separately by the red wine method with maceration on the skins; fermentation takes place at controlled temperature (25-28°C).

Originating in 1964 at Lazise on the banks of Lake Garda the House of Lamberti was the first to propose a new modern identity for the wines of Veneto and in particular those of Verona. Typical examples are Bardolino and Valpolicella as well as Amarone. The white wines include Lugana Soave and Custoza.