Valpolicella San Cassiano

Valpolicella is produced by late harvest of clusters which are cut in early September and left on vines to dry for a week. We use 15% of Molinara, an ancient grape variety abandoned by many producers, that guarantees a salty taste with spicy notes. Fermentation takes place in stainless steel vats, without addition of yeasts. The wine is bright red and smells of cherry and red fruits. It has an elegant and fine taste, with a good persistence.