LLS_Vinid'Italia_F18_TastingBook_Digital

SECONDO MARCO | Veneto

Table 10

Valpolicella Classico DOC Valpolicella Classico is made from Corvina, Corvinone, Rondinella, and a small percent of other local varietals. The grapes are picked by hand and fermented in stainless steel tanks with indigenous yeasts to preserve freshness and fragrance. Maturation takes place first in cement vats and then in large casks to add complexity without affecting the fruit character.

VINTAGE: ______

Valpolicella Classico Ripasso DOC This Ripasso is fermented in stainless steel tanks with indigenous yeasts at low temperatures in order to preserve freshness and fragrance. After aging in cement until March, the wine is refermented on skins of dried grapes that were previously used to make Amarone. The final result is a wine of structure and complexity.

VINTAGE: ______

Amarone della Valpolicella Classico DOCG This Amarone is produced from hand-harvested grape bunches selected for perfect maturation. After 100 days of drying indoors and with a weight loss of 50%, the wine receives a prolonged pre and post fermentation maceration using only indigenous yeasts. The wine is matured in large Slavonian oak casks for 42 months before bottling.

VINTAGE: ______

40