Musella Valpolicella Superiore 2016
Grape varieties: Corvina e Corvinone 70%, Rondinella 20% e Barbera 10%.
Geographical area: north-east of Verona, on the hill that separates Montorio from Valle d’Illasi.
Wine making technique:
Maceration and fermentation on the skin for 12-15 days on a 20 -26° C temperature. Periodic pumping over, malolactic fermentation, transfer into 225 liters to 500 litrers barrels of various origins and essence.