Description
A co-fermented field blend representing the entirety of Clementi’s vineyards, the Valpolicella Classico comprises roughly 65% Corvina, 30% Rondinella, and 5% Molinara (plus a tiny amount of Osoleta), typically harvested in mid-September. Fermented via indigenous yeasts in stainless steel, it is bottled in May following harvest after a relatively brief passage in steel—a regimen which emphasizes the brisk, red-fruited, quaffable qualities of wines from this high-altitude sub-Alpine zone.
