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Style: dry red wine
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Color: intense garnet red.
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Bouquet: strong and persistent, ethereal and fruity bouquet with hints of black cherries and prunes, floral notes and sweet spice aromas.
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Flavor: full-bodied and rich, backed by structured, yet velvety tannins.
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Food matching: traditionally served with game, grilled and braised meats and full-flavored mature cheeses.
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Grape varieties: Corvina Veronese 70%, Corvinone 15%, Rondinella 15%
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Location: in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 150 and 350 meters facing South East. Varied soils; including clay, limestone and alluvial soils.
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Vineyard: double pergoletta, pruned to 18 buds per vine.
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Average age of vines: 15 to 25 years.
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Planting density: 3,300 vines per hectare.
Permanent grass sward between vines.
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Yield per hectare: 33 hectoliters
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Harvest: by hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, color and flavor.
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Vinification: dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 30 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation takes place in oak for 18 months using both 225 liter French barriques (Allier and Nevers oak) and 50 hectoliter casks. A further 6 months ageing in bottle before release.
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Stabilization: natural clarification and no fining or filtration.
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Cellaring: can be cellared for up to 15-18 years, ideally at a constant 14-15°C, laid down and in the dark.
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Rated 90 Pts
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Serving temperature: 18-19°C (64-66°F) ideally in large glasses. Uncork the bottle at least 2 hours in advance.
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Available in 750 ml only
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Analysis: actual alcohol 15%; Residual reducing sugars 8.00 g/l; Total acidity 5.90 g/l; Total dry extract 31.50 g/l; pH 3.58.
