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Le Marognole's Valpolicella Classico comes from pergola-trained grapes which is a fantastic tradition in the core area of Valpolicella.
The harvest is split in two parts: 50% will dry for 2-3 weeks, 50% will go straight to the press. The two groups go together through the fermentation process followed by 6 months oak aging.
The chalky soil provides a brilliant red colour to Le Marognole's Valpolicella Classico. Fresh cherry notes to the nose, light sharp taste to the palate.
Enjoy it now or let it rest in your cellar for 3-4 years.
PAIRING: risotto with mushrooms, red meat, cheese
VALPOCLASSICO
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