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SARTORI DI VERONA VALPOLICELLA GRAPE VARIETIES: 45% Corvina, 30% Corvinone, 20% Rondinella, 5% Croatina REGION/ DENOMINATION: Veneto, Valpolicella Classico Superiore DOC VINEYARDS: The Valpolicella Classico area north of Verona has calcareous soil with fine layers of limestone. WINEMAKING: The grapes undergo soft pressing with skin maceration for eight to ten days. After pressing, 10% of the must is extracted to obtain better color and tannin. After racking and malolactic fermentation, the wine is aged partially in stainless steel and oak for 15 months, fol- lowed by four months of bottle refinement before release. SARTORI DI VERONA L'APPASSIONE GRAPE VARIETIES: 50% Corvina, 25% Corvinone, 20% Merlot, 5% Cabernet Sauvignon REGION/ DENOMINATION: Veneto, Rosso Delle Venezie IGT VINEYARDS: The vineyards are located in the hilly area northeast of the province of Verona. WINEMAKING: The grapes are carefully harvested in the vineyard and placed in small boxes for partial drying until early November. The fermentation on the lees is long before the wine undergoes malolactic fermentation. It's matured in oak barrels for several months prior to bottle refinement. SARTORI DI VERONA REGOLO RIPASSO GRAPE VARIETY: 100% Corvina REGION:/ DENOMINATION: Veneto, Rosso Veronese IGT VINEYARDS: Vineyards in the hilly area of Valpolicella have clay-based and calcareous soil. WINEMAKING: Select grapes are gently pressed before they undergo skin maceration at low temperatures for eight to ten days. In February, the wine rests on Amarone pomace, which enhances the wine's aromatics and aging potential. After malolactic fermentation, the wine ages for approximately 18–24 months in medium to large oak casks followed by a minimum of four months bottle refinement before release. MORE WINES OF VALPOLICELLA 10 The Cru Artisan College Study Guide Excerpts taken from the Italian Wine Scholar Manual