San Cassiano Valpolicella wine is produced in the region of the same name, with grape clusters being harvested in late summer and cut from early September. The grapes are then left on vines to dry for 7 days, intensifying flavours. Valpolicella San Cassiano wine are made from Corvina (70%), Molinara (15%), and Rondinella (15%) grapes. Ageing occurs predominantly in steel and finishes in oak barriques, often over the course of 12 months. The ancient Molinara grape variety has been abandoned by many producers. Here, it adds a slight salt and spice element to the wine. This complements the primary flavours of cherry and red fruits beautifully. San Cassiano Valpolicella has an elegant palate and long finish. Food pairings: chicken, fish, roast vegetables, stews.
