VALPOLICELLA SUPERIORE ROCCOLO GRASSI

The Valpolicella Superiore Roccolo Grassi is produced from about 70% of fresh grapes and 30% of grapes slightly dried for 20 days; the percentage of dried grapes and the lenght of the drying process vary every year.

This light dehydration allows to change the ratio skin/must and to preserve a fresch fruit richness but, at the same time, have more concentration and to extract the several components of the skins.This is followed by a 20-month aging in wood , assembling and bottling.

Fine and complex, this is an ambitious Valpolicella with remarkable personality and long aging potential.