Sartori's Valpolicella Classico Superiore Montegradella is a blend of 45% Corvina Veronese, 30% Corvinone, 20% Rondinella and 5% Croatina. We are on the hills north of Verona, whose soils are clayey limestone. The best bunches of the vineyards in Montegradella are gently pressed and left to ferment for 8/10 days at a controlled temperature (after pressing a fraction of 10-20% of the liquid portion of the must is eliminated to obtain a greater concentration of the skins during the fermentation and go to increase colour and tannins). After racking and the subsequent malolactic fermentation, refinement begins and lasts for about 18-24 months partly in cement, partly in large oak barrels; the wine then rests for another 4 months in the bottle.

VALPOLICELLA MONTEGRADELLA SARTORI: TASTING

Sartori's Valpolicella Classico Superiore Montegradella enters the glass with an intense ruby colour with garnet reflections. The nose is fine and reminiscent of blueberry juice, black currant, rhubarb and juniper, with a slightly woody background. The mouth has freshness, round tannins, light sapidity and a pleasantly almond finish. Excellent with lamb and roast potatoes.