Valpolicella Classico

  • Le Salette
  • Veneto, Italy

Method & Production

All production is harvested manually. Fermentation takes place in stainless steel tanks at a controlled temperature of 65-77°F for a period of 8 months. 

Tasting notes

Fresh with an abundance of ripe cherry, complimented by herbs and liquorice. The cherries come through on the palate also, juicy fruit flavours, good acidity, lively with a nice clean finish.

Food matching

A classic lasagna would be perfect!