Valpolicella Classico Santepietre

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

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 (28-30°C) using selected indigenous yeast, which contributes to the unique characteristics of this wine.

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 average size casks and part in barriques; this is followed by a 4 months ageing period in the bottle before it is released for consumption.