Cultivation area: Veneto region, north of Verona in the Classic Valpolicella area.
Soil type: Clay and limestone with a high plasticity, in hill rich of skeleton.
Winemaking: Hand harvest at the end of September and at the beginning of October. 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 little French oak barrels for at least 15-18 months, afterwards rests into stainless steel.
Colour: Ruby red with garnet red shades.
Bouquet: Aromas of ripe fruits of blackberry and cherry together with spices and cocoa.
Taste: Structured, harmonious and balanced, with hints of ripe fruit, pleasantly tannic.
Maintenance: It maintains its characteristics for more than 6-8 years; it should be stored in cool (18-19°C) and low light places.
Ideal with important dishes of grilled meat, game and roasted meats. 14,00 % vol
Serve at 16-18°C
Corvina and Corvinone, Rondinella, Molinara