VARIETY – Corvina, Corvinone, Rondinella 40 %, Merlot 30 %, Teroldego 15 %, Oseleta 10 %, Croatina 5 %
TYPE OF VITICULTURE – Several methods are used because of the number of different grape varieties.
HARVEST – The different ripening steps of the vine sorts and the complete maturing of grapes on the plant serve as a production basis of this wine. As soon as the grapes ripen, they are picked off by hand, put in crates and taken in cellar, where they turn separately into wine.
VINIFICATION – REFINEMENT – The long lasting cold maceration, followed by fermentations under controlled temperature along with daily remontages (pumping over of must onto the surface covered with marcs) and soft working of the marc hat (fr. chapeau), allows the transformation of must into wine in a very long period, but it aids the highest extraction of tannins, colouring agents and flavour compunds from the grape skins. The maturation in durmast barrels takes 24-26 months. Only at the end of this refinement the blend will be made, which will stand for some months in cement tanks, necessary for the complete wine blending, before it is bottled.
COLOUR – Violettish ruby red.
SCENT – Lightly spicy with signs of red fruit, redcurrant and never too ripe blackberry.
TASTE – Flows into the mouth thick and wrapping with intense but soft tannins and a finale reminding of tobacco and liquorice.
SERVE – 16 to 18°C.
ALCOHOLIC DEGREE – 14,5%
FOOD AND WINE PAIRINGS – Pasta, meat sauces or risottos. Ideal with red meat, game and ripened cheese.