Valpolicella Classico DOC

Valpolicella pairs with a great variety of dishes, depending on its age. When young, it is the perfect wine for the more traditional cured meat cuts of Veneto, such as soppressa, as well as risotto, in particular that made with chicken livers. At a riper age, served in wide-brimmed glasses, it honours braised meat and liver Veneziana. A delightful marriage is that with stewed stockfish or baccalà and Lake Garda pike in sauce.

3-6 months in stainless steel tanks. About 3 months in the bottle.

Demmering and pressing of the grapes. Maceration: about 7-8 days in stainless steel tanks.

The cellars of Santa Sofia are located below and to the side of Villa Santa Sofia, formerly known as Villa Serego. Begun in 1560 to a design by Andrea Palladio, the villa was built on commission from Marcantonio Serego, a highly esteemed nobleman married to Ginevra Alighieri, even if the grandiose project was actually completed only in a small part and what can be seen today is approximately one third of Palladio's original design.