Cultivation area: Veneto region, province of Verona, moraine hills on the east of the hinterland of Lake Garda.
Soil type: Moraine origin, very clayey and calcareous.
Winemaking: Hand harvest in September and the beginning of October onto the wooden plateau. After a long fading, in January-February the grapes are being pressed and left to fermentate in a constant temperature of 22-24°C, then they macerate for 12-14 days during which at least 4 replacements a day are repeated. When the wine arrives at 14% vol, it is drained thus remaining with a high sugar residual.
Refinements: Matures in French oak barrels for at least 18 months, then rests into stainless steel.
Colour: Intense ruby red with orange reflections while aging.
Bouquet: Floral scents with jam aromas, hints of honey, sweet cocoa and vanilla.
Taste: Very sweet and fruity harmoniously linked to the pleasure of roasted coffee and cacao.
Maintenance: It maintains its characteristics for more than 10 years; it should be stored in a cool (18-19°C) and low light place.
Ideal with dry sweets, cakes, candied and dry fruits. 14,00 % vol
Serve at 16-18°C
Corvina and Corvinone, Rondinella, Molinari, Merlot