Skip to main content

Valpolicella Classico Superiore TB

  • Red
  • Corvina and Corvinone (95%), Rondinella (5%)
Imported by: The Rare Wine Co.

Winemaking Information

Base wine is fermented in conical wood tanks before transfer to stainless. Dried grapes are pressed and fermented for 10 days before being added to the base wine, where they continue to ferment for 30 days. The wine is then transferred to new 700L barrels for ~30 months followed by a year in botte.

Vineyard Information

95% Corvina and Corvinone, 5% Rondinella. 50% of the grapes are dried naturally for ~3 months in fruttaio.