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Style: dry red wine
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Color: strong ruby red with hints of violet.
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Bouquet: complex aromas of red fruits, vinous and spicy.
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Flavor: well balanced, full-bodied, velvet-smooth with harmonious tannins.
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Food matching: a fine companion for all meat dishes, both grilled and braised and also good with farmhouse cheeses.
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Grape varieties: Corvina 65%, Corvinone 15%, Rondinella 20%
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Location: the heart of the Valpolicella Classico zone at Roselle in the Negrar hills, at an altitude of between 250 and 300 meters, facing south west. Varied soils, including clay and limestone.
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Vineyard: double pergoletta, pruned to 18 buds per vine.
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Average age of vines: 15 to 20 years.
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Planting density: 3,300 vines per hectare. Permanent grass sward between vines.
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Yield per hectare: 70 hectoliter
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Harvest: By hand, middle of 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. Stored in stainless steel vats until February. Amarone skins added for a second fermentation or "Ripasso" with maceration for 15 days at a temperature of 15° and daily punching down. Complete malo-lactic fermentation.The wine is transferred to barrels at the end of May for 24 months. Minimum of 6 months in bottle before release.
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Cellaring: can be cellared for 8-10 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. Uncork the bottle at least 1 hour prior to serving.
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Available in 750 ml only
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Analysis: Actual alcohol 13.40%; Residual reducing sugars 6.00 g/l; Total acidity 5.80 g/l; Total dry extract 20 g/l; pH 3.50
