Made from Corvina, Rondinella, Corvinone grapes grown in the Valpolicella Classica and by the traditional method of withering in fruit in so-called “fruttaio”.
Location: situated in the heart of the Valpolicella Classico zone, at an altitude of 150 and 450 meters above sea level. Exposition southeast. Soil type: varied. Grass sward between vines. Training system: Double Pergoletta. Age of vines: from 20/25 years. Buds per vine: 18-24. Planting density: 3,300/3,500 vines per hectare. Yield per hectare: 44 hl.
Harvest: by hand from the end of September into early October. “Appassimento” (gentle drying) for 130 days. Vinification: Destemmed, then gentle pneumatic pressing. 15 days of cold maceration then fermented at temperatures between 12-23°C with hand punching-down of cap 3 times a day, then post fermentation maceration on skins to give total 35 days. Aging in wood then in bottle. Stabilisation: Natural.
Colour: ruby red, dense, and compact. Perfume: Intense and persistent, ethereal, fruity with hints of cherries and dried prunes, dried flowers and spices. Flavour: full-bodied and very smooth, with beautifully balanced velvety tannins.
A fine companion for all grilled or braised red meats, and game dishes. Perfect with mature cheese.
• Bottle Size: 0.75l
• Alcohol Volume: 17.00%
• Serving Temperature: 18 – 19°C
• Residual reducing sugars: 8.00 g/l
• Total acidity: 5.80 g/l
• Total dry extract: 32.00 g/l
• PH: 3.65