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Vines Corvina (50 %), Corvinone (20 %), Molinara (5 %), (5 %), Rondinella (20 %)

Color: Intense ruby ​​red with garnet reflections.
Smell: The nose is rich and complex, ethereal, spicy, with intense hints of cherry, black cherry and ripe raspberries, currants in alcohol, cocoa and balsamic notes.
Taste: On the palate it is warm, full, of great structure, fine and balanced. Equipped with freshness, it is striking for its persistence of aromas.
Food pairing: Excellent for first courses with rich meat sauces, second courses based on red meats and game, roasts, mature and blue cheeses.

Superb wine and pride of the Valpolicella Classica, it comes from a careful selection of the grapes left to dry in the typical drying rooms for about four months.
The meticulous control of the grapes during drying and the right aging of the wine first in barriques and then in Slavonian oak barrels develop complexity of aromas and flavors.
Elegant, soft and balanced, it is an expression of tradition, terroir and passion.

Production area: Municipality of San Pietro in Cariano Exposure: North-South/West.
Altitude: 300 m a.s.l.
Soil: Volcanic-Calcareous-Gravel.
Training system: Veronese pergola 3500 vines / ha.
Harvest: Manual selection and harvesting of the grapes from mid-September. Natural over-ripening of the grapes for about 120 days in the loft, with a 40% decrease in their weight and, with the increase in sugars, many biological variations within the grape (production of resveratrol, glycerin, etc.).
Vinification: Crushing and destemming of the grapes in mid-January. After about ten days of cold maceration, inoculation of the yeasts on a small heated quantity. Continuous soft pumping over until almost dry, final racking.
Aging: After another two cleaning decanting, maturation for 24 months, 30% in barriques, 70% in Slavonian oak barrels, subsequent refinement in the bottle.
Sugar: 6 g/l.
Total acidity: 5.80 g/l.
Volatile acidity: 0.62 g/l.
Dry extract: 33.70 g/l.

Farina

Farina wines are the result of 45 hectares of selected vineyards of the Valpolicella Classica. Ten owned and 35 owned by historic suppliers, always considered absolute "accomplices" in the production of wines. The vineyards are followed with respect and spasmodic attention, because the company has always been convinced that it is precisely the attention to detail that allows for higher quality and, in particular, that enhances an extraordinary grape like Corvina. For Farina there are two historical vineyards, veritable crus of Valpolicella. The Montefante vineyard (300 m asl), with its tuffaceous, clayey and calcareous soil and excellent hilly exposure, represents an ideal habitat for Corvina destined to the Amarone Montefante reserve. The other cru is the Montecorna vineyard, located on Mount Masua, characterized by an extraordinary calcareous soil, an ideal base for the production of grapes dedicated to Valpolicella Ripasso Montecorna. Aspiring to create noble wines, which know how to enhance the grape variety and terroir, also means relying on the best technologies and cutting-edge research tools, both in winemaking and in bottling. Maximum speed, guaranteed by an advanced bottling line and powered by a photovoltaic system, hygiene and safety are guaranteed in the path that accompanies the wine to the bottle, to obtain healthier and longer-lived products, in the right balance between respect for tradition and courage in 'innovation. The quality of wine is born in the vineyard, but it is equally true that today the investment in the cellar becomes fundamental to enhance the effort made in the vineyard. The grapes are harvested and selected in boxes and left to dry in traditional fruit-drying rooms, with temperature and humidity constantly monitored. Slavonian oak barrels and French and American oak barrels then lull the aging of the wines in their slow refinement, trying to combine innovation with naturalness and quality, with skilful use of technology and wood.

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