“LA CESOLINA”

VALPOLICELLA D.O.C.
Classico

Soil: mainly calcareous and clay-rich, typical of the Negrar valley, mineral and well suited to vine growing.


Grape varieties: Corvina, Corvinone, Rondinella and Molinara, trained on traditional Veronese pergola (approx. 3,300 vines/ha).


Yield per hectare: 100 q/ha.
Harvest: hand-picked at full ripeness with careful grape selection.


Vinification: traditional Valpolicella method with gentle pressing, skin maceration and daily pump-overs; fermentation in temperature-controlled stainless steel tanks.


Ageing: in stainless steel tanks to preserve freshness and fruit expression.

Colour: bright ruby red with violet reflections.


Analysis: alcohol 12% vol; total acidity 6.0 g/l; residual sugar 4.5 g/l.


Aromas: fresh cherry, red berries and light violet floral notes.


Palate: fruity, smooth and balanced, with lively acidity and a light almond finish.


Food pairing: versatile wine for pasta dishes, cured meats, white meats and everyday Mediterranean cuisine.


Serving temperature: 16–18 °C in wide glasses. Best enjoyed young.