Cultivation area: Veneto region, province of Verona, hilly area facing Lake Garda from the eastern side.
Soil type: Moraine origin, medium mixture rich of skeleton.
Winemaking: Hand harvest in the first half of October. During the first days it is drained. The fermentation takes place in the temperature of 24 and 26°C, it macerates for about 10 days during which at least 4 replacements a day are repeated
Refinements: It maturates into the French oak barrels for at least 12 months, then rests into stainless steel.
Colour: Intensive purple red with violet shades, draws to garnet red while aging.
Bouquet: Hints of red fruits of the undergrowth exalted by the aromas of wood and pepper, slightly
Taste: Slightly tannic with herbaceous and hay scents.
Maintenance: It maintains its characteristics for more than 10 years; definitely delicious if aged. It should be stored in cool (18-19°C) and low light places. Ideal with pasta with red meat, version and roast meat. 13,00 % vol
Ideal with appetizers, creamy and dry cake desserts. 9,50% vol
Serve at 16-18 °C
Cabernet Sauvignon of tree different clones.