Cultivation area: Veneto region, province of Verona, classic hilly area overlooking the east of Lake Garda.
Soil type: Moraine origin, medium consistency in some micro-zones clayey.
Winemaking: Hand harvest in September and at the beginning of October onto a plateau with light fading. The fermentation takes place in the controlled temperature of 22-24°C, it macerates for about 7-8 days during which at least 4 replacements a day are repeated.
Refinements: It maturates into a French oak barrels for at least 12-14 months, afterwards rests into stainless steel.
Colour: Intense ruby red with garnet red shades.
Bouquet: Stand out hints of black currant and blackberry together with the spicy notes.
Taste: Good sapidity typical of this area of Lake Garda, harmonious and slightly tannic.
Maintenance: It maintains its characteristics for more than 5-6 years; it should be stored in cool (18-19°C) and low light places.
Ideal with meat dishes, roast meats and medium-aged cheeses. 13,50 % vol
Serve at 16-18°C
Corvina and Corvinone, Rondinella, Molinara.