VARIETY – Corvina, Corvinone 60%, Rondinella 30%, Croatina-Sangiovese 10%
GROUND – Cay and calcareous of morenic origin.
HARVEST – Picked up at the end of September.
VINIFICATION – Closely traditional, classical grapes, removal of grape stalks, fermentation in cement tanks for about 15 days, without any temperature control,
repassing of the must over the grape dregs, daily delestages.
REFINEMENT – Maturation in wood for at least 24 months in barrels of durmast from Slavonia of 350 litres.
COLOUR – Ruby red with lilaceous reflections, intense, persistent.
SCENT – Fragrance that reminds of red fruits, prevailing cherry.
TASTE – Complexity whose fragrance is confirmed in the mouth, with ulterior spices and a savoury-bitterish aftertaste which reminds of minerals and bitter almond.
SERVE – 16 to 18°C.
ALCOHOLIC DEGREE – 14,5%
FOOD AND WINE PAIRINGS –First courses of spicy soups like bean soup or second courses with meat, lightly ripened cheese.