Valpolicella Classico
SKU EMVC
A co-fermented field blend representing the entirety of Clementi’s vineyards, the Valpolicella Classico comprises roughly 65% Corvina, 30% Rondinella, and 5% Molinara (plus a tiny amount of Osoleta), typically harvested in mid-September. Fermented via indigenous yeasts in stainless steel, it is bottled in May following harvest after a relatively brief passage in steel—a regimen which emphasizes the brisk, red-fruited, gluggable qualities of wines from this high-altitude sub-Alpine zone.
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About Clementi
Clementi produces wine in a non-flashy, traditional style—a style that speaks of the inherent acidity and freshness obtainable in Valpolicella’s high-altitude slopes of sandy chalk. When embraced rather than combatted, this freshness engenders wines of balance and drinkability even among elevated alcohol levels and appassimento-derived gustatory elements.
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