Production area Hilly area of Valpolicella Classical

Vineyards: The varieties are Corvina Veronese and Corvinone to 80%, and 20% Rondinella. The training system used is the Veronese Pergola. The number of plants per hectare is about 4000 plants per hectare.

Technology adopted: Manual selection harvesting of the best bunches (early October) which are placed to dry in small crates (4-5 Kg) for a period of 3-4 months. In these 3-4 months there is a grape weight loss equal to 40-45% of the weight. Then in January red winemaking takes place. Fermentation-maceration around 30-40 days in stainless steel tanks.

Aging: This wine ages in oak barrels of 500 liters (barrels) for a period of 24 and in bottle for about 6 months before being put on the market.

Color: transparent garnet red, well compact and consistent.

Bouquet: intense with notes of blackberries and plums in spirit, dried violet and rose, then progressively balsamic note of nocino and liquorice liqueur.

Taste: soft and balanced, tannins are presents but smooth.

Serving suggestions: Excellent with fillet steak, braised meats, mature cheese. It is advisable to uncork at least hanf hour before serving.

Temp. Service: 17 - 19 ° C.

Actual alcohol: % vol. 15,50 ± 0,50.

Type of packaging: 0,75 L.