Brut (duplicate)

Brut:
Grape crushing and destemming. Brief cryomaceration on the skins. Soft pressing and fermentation at a controlled temperature of 14°-18°C. The second fermentation takes place at a low temperature in an autoclave.

Formiga Valpolicella DOC 2023:
The harvest takes place at the end of September with manual picking and selection of the finest bunches with the best sun exposure. Destemming and soft pressing of the grapes, followed by fermentation in stainless steel tanks at a controlled temperature of 22°-24°C. 10 days of maceration with periodic daily delestage and pumping over. 6 months in stainless steel tanks, 2 months in large barrels and 3 months in the bottle.

Macion Valpolicella Ripasso Superiore DOC 2022:
The harvest takes place at the end of September with manual picking and selection of the most beautiful and sun-exposed bunches. Destemming and soft pressing of the grapes, followed by fermentation in stainless steel tanks at a controlled temperature of between 26° and 28°C. 15 days of maceration with daily delestage and pumping over. Refermentation of the young Valpolicella vinified at the end of September on the pomace of Amarone and Recioto for about 10 days. About 12 months in French oak barriques and tonneaux. 8 months of ageing in the bottle.

Brut:
Perfect and enjoyable as an aperitif, but extraordinary with sea crudité.

Formiga Valpolicella DOC 2023:
First courses of pasta with elaborate sauces, grilled red meat and oily fish.

Macion Valpolicella Ripasso Superiore DOC 2022:
It pairs well with classic roasts and first courses, such as stuffed or baked pasta. Try it with a few shavings of Monteveronese DOP cheese.