Made from Corvina, Corvinone, Rondinella and Merlot grapes. Located at the foothills of the Valpolicella at an altitude of between 100 and 350 meters above sea level. Soil type: varied from calcareous to clay. Tillage in the row Method of cultivation: Double pergola. Age of vines in production: from 20 to 25 years. Buds per vine: 22. Planting density: 2,700
vines per hectare. Yield per hectare: 80 hl.
Harvest: hand picked in the second decade of September. Vinification: destemmed and gentle pneumatic pressed. Fermentation at around 25° and 28° C then 10 days maceration with scheduled punching 3 times a day for 20 minutes. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes. Full malolactic fermentation. Natural stabilization.
Colour: ruby red with garnet hints. Nose: spiced with notes of vanilla and cherry. Flavour: soft and round with soft tannins and a long finish with spiced notes.
Meat dishes and mature cheeses.
• Bottle Size: 0.75l
• Alcohol Volume: 13.50%
• Serving Temperature: 18 – 19°C
• Residual sugars: 9.00 g/l
• Total acidity: 5.60 g/l
• Total dry extract: 31.00 g/l
• PH: 3.55