Montegradella Valpolicella Classico Superiore

Intense red in colour with shades of garnet; alluring aromas of red fruit jam; full, velvety body and hints of spice on the
finish.

The carefully selected grapes are put in small plastic crates and dried in ventilated rooms for about three month. When
they reach the perfect grade of dryness they are pressed and fermented in temperature controlled stainless steel tanks. The
fermentation lasts for about 30 days to develop the optimal level of alcohol. After a period in concrete tanks, where it
undergoes Malolactic Fermentation, the wine is transferred to oak casks of medium and large size for about three years.
After bottling the wine refines for at least 6 month.

Food pairings
All rich style cousine, strongly flavoured meats, aged cheeses.