Description

GRAPE VARIETIES – Rondinella 10%, Corvina 40%, Corvinone 50%.

CHARACTERISTICS – Hillside vineyards in the heart of Valpolicella, 100 quintals per hectare.

VITICULTURE TYPE – Pergola.

HARVEST – Last ten days of September, but can last until the end of October.

VINIFICATION – After careful selection of the most exposed and mature bunches, or those most suitable for drying, these are placed in wooden crates and taken to the drying shed. After a long drying period (around 4 months) in a ventilated, dry environment, the grapes are pressed. The must is then slowly fermented with maceration of the skins for 25 days.

REFINING – Three years in barrel, 10 to 18 months in barriques and 4 months bottle ageing.

COLOR – Intense garnet red.

PARFUMS – Intense, full-bodied, mellow, warm, alcoholic, with memories of flint, hazelnut and oak notes.

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

SERVING TEMPERATURE –16-18°C.

ALCOHOLIC STRENGTH – 16.5%

FOOD & WINE – Grilled meats, spicy and aged cheeses.