Valpolicella Superiore Monti Garbi is made from Corvina grapes (70%), Rondinella (20%), Croatina and other minor varieties (10%) grown in the company's vineyards located at 300 metres above sea level. The vineyards have a 15% gradient, varied exposure with limestone and little volcanic clay in the soil. To ensure greater complexity and structure to the final produce, a small percentage of Amarone is added. The wine is refined for an average ten month period in either new or renovated large Slavonia oak barrels and is then stacked for six months in the cellars, before it is marketed.
Serve cool between 15 and 18ºC. Valpolicella Superiore Monti Garbi combines perfectly with cold appetisers, entrees of pasta and meat sauce, white meat, poultry, roast or stewed rabbit main courses as well as hard-textured seasoned cheeses.