Cà La Bionda


2025 Valpolicella Classico DOC

Valpolicella Classico DOC
70% Corvina 20% Corvinone 10% Rondinella e Molinara
Red wine

VINIFICAZIONE E AFFINAMENTO Questo Valpolicella viene vinificato in vasi vinari d’acciaio, a temperatura controllata (Max 25 °C). La macerazione dura circa 7 giorni e viene affinato per circa 5 mesi. FERMENTATION AND AGEING This Valpolicella is fermented in stainless steel tanks at a maximum temperature of 25 °C. Skin contact following fermentation lasts for seven days after which the wine ages for a further five months.

summa-al.eu

whatsappbw Join the community

facebook instagram

© Alois Lageder AG, all rights reserved

Privacy 

VAT ID: IT00534680210

developed by pixxelfactory