Harvest is made on the total area of the cru 3:50:00 hectares; the location of the land and the large number of old and new vines give “Le Sassine” its particular richness of flavors and fragrances.
Red medium body and good longevity.
Valpolicella Classico Sup. “Le Sassine”
Valpolicella Classico Superiore "Le Sassine"
| Wine | Dry Red |
| Grapes | 50% Corvina, 20% Rondinella, 20% Corvinone, 10% others (old local varieties). |
| Harvest | Picked up by hand in trays directly in the vineyard and light appassimento (2/3 weeks) |
| Vinification | In October, in red, after destemming. Fermentation in stainless steel for about 10-15 days with indigenous yeasts. The wine is aged in barrels of Slavonian oak for 50Hl for 24/36 months. |
| Alcohol | 14/14,5° |
| Tasting Notes | Black cherry, Christmas spice, Leather, Moist tobacco, Honey, Cedar and barbecue smoke all define the bouquet. It is long and smooth, with a soft, velvety finish. It needs some air to open up. |
| Food Match | Meat and Wild Game |
| Serving Temperature | 18°C - 20°C |
| Planted Area | Grapes selected in 3.5 hectares of vineyards of several years of planting |
| Exposure | South |
| Soil | Red and brown clay, on Eocene limestone |
| Plantation | Simple trellis |
| Plants per Hectar | 4200 |
| Acidity | 6.0 grams/liter |
