Valpolicella Classico DOC 2016

Valpolicella Classico is made from Corvina (70%), Corvinone (15%), Rondinella (10%), and other local varietals (5%). 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 wood to add complexity without affecting the fruit character.

Tasting Notes

Secondo Marco’s Valpolicella Classico is characterized by aromas and flavors of morello and sour red cherries with hints of aromatic herbs and dried flowers. The wine is medium in body with juicy acidity and retains its bright refreshing character thanks to fermentation and aging in neutral vessels.  If you think you know it well, you may be in for a surprise. Its light freshness conceals a complex soul, fruit of a rigorous and strict work ethic. It takes time and a refined palate to fully appreciate it: each sip is a new revelation. Valpolicella Classico.

Food Pairing

With its bright acidity and medium weight, Valpolicella Classico is perfectly suited to a wide range of foods. It pairs well with cured meats and marinated vegetables as an antipasti. Thanks to its soft tannins, this versatile wine also works well with grilled or roasted poultry or even pan-seared lake trout.

Production Info
Soil composition
Calcareous and Volcanic
Training method
Pergoletta
Elevation
492 feet
Exposure
Southern
Year vineyard planted
1995
Harvest time
Early October
First vintage of this wine
2008
Bottles produced of this wine
34,000
Winemaking & Aging
Varietal composition
50% Corvina, 40% Corvinone, 5% Rondinella, 5% other local grapes
Fermentation container
Stainless steel tanks
Age of Aging Container
Varied
Length of alcoholic fermentation
9 days
Fermentation temperature
61 °F
Maceration technique
Pumpovers
Maceration length
15
Malolactic fermentation
Yes
Type of aging container
Barrels and Cement vats
Length of bottle aging
12 months
Size of aging container
50 HL
Type of oak
Slavonian
Length of aging before bottling
12 months
Analytical Data
Alcohol
13.1 %
pH level
3.4
Residual sugar
0.6 g/L
Acidity
5.3 g/L
Dry extract
23.7 g/L

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