This Valpolicella comes from a careful selection of grapes Corvina, Corvinone and Rondinella harvested in the third decade of September in the hilly vineyards owned by the company, located 250-300 meters above sea level, in Novaia locality of Marano di Valpolicella, in the province of Verona. The wine is
produced without the addition of sulphites, fermented with indigenous yeasts and unfiltered to bring in the bottle the real Valpolicella, just as it was "once". The Valpolicella DOC Classico Fapulito is ruby red. The nose is fragrant and has fine floral aromas, slightly fruity hints, in particular fresh black cherry, combined with spicy notes, reminiscent of cinnamon, nutmeg and pepper. The palate reveals moderate alcohol, delicate tannins, good acidity. freshness and great drinkability. Without added sulphites. It contains very low quantities of sulphites which have been produced by the only natural activity of yeasts. Produced by Novaia Azienda Agricola - Via Novaia, 1 - 37020, Marano di Valpolicella, Verona - Italy.
The producer
Novaia is located in one of the most suggestive and luxurious areas of Alta Valpolicella, on the top of a gentle and sunny hill and on the left of the Marano Valley. At Novaia they adopt century-old traditions passed down over the years: already in 1908 the Modern Industrial Fair of the city of Verona awarded Paolo Vaona the Grand Prix and Gold Medal Diploma for the wines he produced. Today Cesare and Gianpaolo Vaona, with their sons, perpetuate his ancient tradition. The winery is run according to modern and yet ancient and traditional winemaking techniques, vineyards have been replanted to valoryze the tipical varieties and and many studies concerning drying grapes have been made.
Best with
A wine for all courses. Its freshness makes it particularly suitable for aperitifs or with appetizers, Mediterranean pastas and soups, baked or grilled fish, grilled and steamed vegetables. For structure and intensity it can also be combined with red meats and poultry.
Fantastic with typical Venetian dishes: "sopressa fresca", "riso e bisi", "riso e bruscansi", "bigoli con le sarde", "pasta e fasoi", "polenta e renga", "polenta e baccalà", omelette with aromatic and fragrant herbs, "caldarroste e peladei".
How to serve it
The wine should be served at 16-18°C. The best glasses to use are clear, transparent crystal goblets.
How to keep
It should be drunk young enough to fully appreciate the fragrance and integrity of the fruit, while being able to preserve its potential for a few years. The bottles should be kept lying in the dark, in a cool environment, with constant humidity and temperature.
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