Valpolicella Superiore DOC BIO Musella

From the vinification of grapes from the vine of Corvina and Corvinone 85%, Rondinella 10% and Barbera 5%. The origin is that of Veneto to the north-east of Verona, on the hill that divides Montorio from the Illasi Valley. The vinification requires that 100% of the Valpolicella Superiore wine is “ripassato” on the not fully pressed Amarone skins. Skin-must maceration 12-15 days at uncontrolled natural temperature. Periodic replacements. Racking off. Malolactic fermentation. Transfer to 350 liter, 500 liter and 3500 liter French oak barrels. Maturation period 12 months. A Ripasso that does not make the grapes wither.

Valpolicella Superiore DOC Musella’s features

A ruby red color with purple hues. The nose spreads elegant notes of cherry and red fruit, accompanied by more spicy nuances. The taste in the mouth is soft, medium-bodied and round, with a good persistence.

Suggested food pairings while tasting this Valpolicella Superiore DOC Musella

A very versatile wine, suitable to accompany first and second courses of land. Excellent with grilled meat and aged cheeses. Try it in a more original version with stewed eels. The optimal serving temperature is 18° C.