Serego Alighieri Montepiazzo Valpolicella

The fresh grapes, harvested in October, have 15 days fermentation in stainless steel vats at a temperature of 24-26°C. After racking the wine undergoes malolactic fermentation. In December the wine is given another “double” fermentation (15 days at 18-20°C) using semi-dried grapes of the same varieties used in the first fermentation. It spends 18 months in Slavonian oak barrels, plus about 4 months in 600-litre cherry wood barrels, then a further 6 months in bottle.

Derived from the Serego Alighieri vineyards in Gargagnago, commune of S. Ambrogio di Valpolicella. Compact red sediment, with sufficient humus, over Eocenic limestone. An excellent vineyard orientation for producing great wines.

A deep ruby red colour. Intense aromas of marasca cherries and elegant hints of cinnamon and cloves on the nose. Firm structure, smooth and full bodied on the palate with silky tannins and well balanced acidity. Very long and intense on the finish with ripe berry fruit and sweet spices that lingers.

This elegant and full-bodied red may be served throughout a meal. Perfect with grilled and roasted red meats. Serve at 18°C (64°F).