VARIETY – Corvina 40 %, Corvinone 30 %, Rondinella 30 %
GROUND – Cay and calcareous of morenic origin.
HARVEST – Picked up at the end of September.
VINIFICATION – Winemaking is completely conducted in stainless steel tanks: at first macerations occurs at room temperature, then second, length fermentation employs controlled temperatures, never upper than 20°C. Fine manufacturing of peels, “rimontaggi” that is pouring again the most over the grapes dregs, “batonages”, let the wine express completely grapes resources and their phenolic components.
REFINEMENT –Maturation ends in wooden barrels of durmast from Slavonia for 12-14 months.
COLOUR – Ruby red with lilaceous reflections.
SCENT – Rich and balanced fragrance reminds of wild berries, cherryes, aromatic herbs and suggestions of spieces.
TASTE – Taste is velvety and surrounding.
SERVE – 16 to 18°C.
ALCOHOLIC DEGREE – 13%
FOOD AND WINE PAIRINGS – Well matched by traditional dishes of Veneto, like first courses of pasta with meat juice, risotto and boiled meat. It is perfect also for main courses of red meat and game.