Valpolicella Classico Superiore

Tenuta Santa Maria’s Valpolicella Classico Superiore hails from the Bertani family’s estate at Villa Mosconi, in Arbizzano di Negrar.  75% Corvina, 15% Corvinone and 10% Rondinella grown in low-yield, calcareous clay soils. The fruit is harvested in late September, crushed, cold-pressed and fermented in stainless steel for 25-30 days, with daily punchdowns, before being transferred to casks ranging in size from 8 to 190 hectoliters. The wine ages for at least 14 months in traditional large oak barrels.