This lighter bodied example of Valpolicella helps us transition from the lemon butter sauces of summer, to the red sauce/creamy mushroom sauces of fall. The bright red fruit (strawberry, cherry) keeps it refreshing, while the savory and herbal elements (balsamic, bay leaf, white pepper) give it depth. 
A certified organic blend of 65% Corvina, 30% Corvinone, 5% Rondinella, this Valpolicella reflects the authentic expression of the territory from which it comes.
The perfect combination should be… a cured Monte Veronese or a beef tartare.
