Valpolicella Bonacosta

The grapes are harvested separately (mid September for Molinara and Rondinella, end of September for Corvina). Fermentation at controlled temperatures (25-28°C) using selected yeasts. Contact with the skins lasts 16 days for Corvina, 10 days for the other grapes. Fermentation lasts 20 days in total and is followed by complete malolactic fermentation. It is further matured for 4 months in 60-90 hl. Slavonian oak barrels. 20% of the Corvina is aged in new Allier and Slavonian small oak casks.

The grapes are sourced from the Masi vineyards in the hills of the historic Valpolicella Classico zone. The soil is predominately red calcareous sediments on basalt. The historic production areas such as Valpolicella Classica and the higher morainic hillside area of Bardolino are good for both quality and quantity.

A bright red wine with purple tinges. Full bouquet with aromas reminiscent of cherries and green pepper. Smooth on the palate with delicate tannins and good acidity to give excellent freshness of taste. The flavours end with a long, fruity finish.

A versatile wine enough to go with many dishes. Perfect with soups, pasta and risottos. Very good with both simple and more substantial dishes based on red meat, or with fresh cheeses. Recommended drinking temperature 18° C (64° F).