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Style: dry red wine
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Color: ruby red with hints of violet.
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Bouquet: aromas of ripe red berries, vinous and spicy.
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Flavor: medium-bodied, velvet-smooth and balanced.
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Food matching: a fine companion for all types of pasta, meat and tasty cheeses.
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Grape varieties: Corvina 65%, Corvinone 10%, Rondinella 20%, Molinara 5%
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Location: the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 100 and 350 meters. Varied soils, including Eocene marls.
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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: 75 hectoliter
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Harvest: by hand, around beginning to mid October.
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Vinification: 100% destemmed then pneumatic pressing. Fermentation at 25° to 28°C. Maceration for 12 days with automated treading 3 times a day for 20 minutes. Complete malo-lactic fermentation. Matured in stainless steel vats.
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Cellaring:can be cellared for 2-4 years, ideally at a constant 14-15°C, laid down and in the dark.
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Serving temperature: 18-19°C (64-66°F) in large glasses.
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Available in 750 ml only
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Analysis: Actual alcohol 12.40%; Residual reducing sugars 5.00 g/l; total acidity 5.70 g/l; Total dry extract 26 g/l; pH 3.50
