“ボナコスタ” ヴァルポリチェッラ・クラッシコ - MASI (マァジ) 375ml x １本 Cerquetta then soft-pressed

then soft-pressed

It is then bottle-aged for a minimum of 5 months

Production method: Alcoholic fermentation takes place at a controlled temperature (23-25°) for approximately two weeks

produced from old trees (average 40 years old) at Castello di Nipozzano

and citrus

“ボナコスタ” ヴァルポリチェッラ・クラッシコ - MASI (マァジ) 375ml x １本 Cerquetta then soft-pressed20% of the Corvina is aged for 6 months in barriques made of Allier and Slavonian oak barrels. The Valpolicella has impressive violet and rose aromas and a fresh taste. Classification: Valpolicella Classico DOC Grape varieties: Corvina 70%, Rondinella 25%, Molinara 5% Tasting: Pleasant aromas of ripe fruit reminiscent of ripe cherries and plums, with a well structured yet fresh and balanced taste. Winemaking method: Molinara and Rondinella grapes are