Roccolo Grassi Valpolicella Superiore is made from a combination of fresh grapes and slightly dried grapes in equal percentage. The slight dehydration of the grapes lasts 20 days (percentage amount of grapes and number of days may vary depending on the vintage) in order to alter the peel/pulp ratio and therefore obtain a fresh fruit with a slightly higher concentration and rich with the noble components of the peel. This is followed by a 20-month aging in wood , assembling and bottling. A section of the vineyard is designated exclusively to growing grapes for Valpollicella Superiore. Grapes for Amarone are not selected from this area. This allows for better concentration , as well as exceptional complexity and finesse of aroma.
Its color is a deep ruby red. The spiciness of tobacco and white pepper, the mineral notes of graphite , coffee , cherry and small red berries are noticeable on the nose. In the mouth it is fat, full-bodied, and soft. Sweet tannins, yet of great depth, are appreciable. It’s a very fine and complex wine , definitely an ambitious Valpolicella, full of character and personality, which enhances with aging in bottle.