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.
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.
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.