Description

VARIETY – Rondinella 30%, Corvina 60%, Corvinone 10%.

CHARACTERISTICS – Vines on a hillside in the heart of Valpolicella, 120 quintals per hectare.

VITICULTURE – In pergola.

HARVEST – Last dekad of September but can go until the end of October.

VINIFICATION – After a rigorous selection of the most exposed and mature clusters or more suitable for drying, they are placed in wooden boxes and driven to the drying shed. After a long drying (about three months) in a ventilated and dry environment, the bunches are pressed. The must is then fermented slowly with maceration of the skins for 25 days.

REFINEMENT – STORE – Two years in barrels, from 10 to 18 months in barrels and 4 months of aging in bottle.

COLOUR – Bright garnet red.

SCENT – Vinous and intense, alcoholic, ethereal, full, with clear vanilla hints and notes of almond and oak.

TASTE – Dry, moderate acidity, pleasant tannic background, austere and full-bodied.

SERVE – 16 to 18 ° C.

ALCOHOLIC DEGREE – 15,5%

FOOD AND WINE PAIRINGS – Grill, spicy and aged cheeses.