Valpolicella Classica: Visit and tasting at Corte Borghetti
Visit the vineyards and winery of Corte Borghetti and taste 5 wines in the 17th-century barrel cellar, with cold cuts and cheeses from Lessinia, extra virgin olive oil...
Deep garnet
Still Red · Valpolicella Superiore DOC · Valpolicella
A dry red from partly dried grapes, soft pressed and destemmed, fermented at 24 to 27 degrees with fifteen days of maceration and three hand punch-downs a day.
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
Degani's Superiore differs from its base Valpolicella by using partly dried grapes, but keeps the same cellar routine of soft pressing, fifteen days of maceration with three punch-downs a day, and steel storage before assembly.
Partly. The estate states the grapes are partially dried before being soft pressed with the stems removed.
At 24 to 27 degrees Celsius, with fifteen days of maceration and three manual punch-downs a day of twenty minutes each, followed by malolactic fermentation and steel storage.
The estate's own technical description ends with stainless steel storage, assembly and bottling, with no cask stage.
Visit the vineyards and winery of Corte Borghetti and taste 5 wines in the 17th-century barrel cellar, with cold cuts and cheeses from Lessinia, extra virgin olive oil...
Embark on an immersive experience in Valpolicella and discover the history, art, vineyards and excellent contemporary wines on a tour of Tenuta Santa Maria owned by Gi...
A "well-rounded" tasting of Valpolicella wines: 5 wines that will give you an overview of our production and introduce you to the particularities of the typical varieties