# Società Agricola Il Sasso Valpolicella Classico Superiore (2020)

- **Producer:** Società Agricola IL Sasso di Bellamoli Diego e Stefano & C. S.a.s.
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €34
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, black pepper, ripe fruit, wet stones, earth

## About this wine

Società Agricola Il Sasso Valpolicella Classico Superiore 2020 is a red wine from the Valpolicella Classico DOC in Veneto, Italy. Produced by Società Agricola IL Sasso di Bellamoli Diego e Stefano & C. S.a.s., it is made from a blend of Corvina, Corvinone, and Rondinella grapes. The estate emphasizes organic farming and a winemaking philosophy centered on expressing the vineyard's potential through natural processes, notably avoiding wood in its aging regimen and utilizing concrete and ceramic vessels for fermentation and maturation.

## Interesting facts

- Organic farming is central to Il Sasso's philosophy.
- No wood is used in the aging process.
- Fermentation occurs in concrete and ceramic vessels.
- Grapes are hand-harvested from vines at 300 meters altitude.

## Food pairing

The wine's medium+ body and balanced acidity make it versatile. Its fruit-forward character and subtle spice notes complement richer dishes, while its structure can stand up to proteins. The absence of heavy oak allows the food's flavors to shine through without being overpowered.

## Wine making process

The winemaking process at Società Agricola Il Sasso begins with organically farmed grapes, hand-harvested in September. The Corvina, Corvinone, and Rondinella grapes are co-fermented using native yeasts in concrete and ceramic vessels. For the Classico Superiore, grapes may be partially de-stemmed, with some whole bunches macerated on skins for about a month. Fermentation occurs at temperatures between 25-31°C for approximately 9 days. The wine is then aged for a minimum of 12 months, with a period in large vessels followed by time in concrete, avoiding wood to maintain fruit purity and freshness.