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.