Paolo Cottini

Paolo Cottini Valpolicella Classico DOC

60% Corvina, 30% Corvinone, 10% Rondinella - Annual production: 15,000 bottles 

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Harvest: By hand

Total area under vine:  7 hectares

Total production of the farm: 60,000 bottles

Farming method: Sustainable

Fermentation and Vinification of the Valpolicella: The juice begins fermentation on the skins for 10 - 12 days and fermentation is complete after about 25 days.. The juice is then further aged for several months in stainless steel prior to bottling.