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Intense and inviting ruby red. The characteristic hints of cherries and pepper are particularly enjoyable in this wine, followed by subtle nuances of officinal herbs. Dry and well-balanced. The traditional acidic note combines well with the softness of the
fruit to form a satisfying contrast and produce a supple, feisty wine.
Grape variety: 70% Corvina Veronese & 30% Rondinella.
Vineyards: Hillsides of the Valpolicella production area.
Vine age: 31 years.
Harvest: Manual harvest of selected bunches carried out during the second half of September.
Vinification: Naturally dried for 3-4 months in the drying facility. The grapes lose 40% of their original weight. Soft pressing of the loose berries carried out in the first fortnight of January. De-stalking followed by soft crushing of the grapes. Fermentation at a temperature of 8° to 22°C for 22 to 24 days with daily periodic pump overs.
Ageing: 15 months in oak (half in large Slavonian oak, half in second use barriques), 6 months of bottle ageing.
Best served with: Perfect fit for braised meats, wild game particularly hare, duck a l’orange, aged cheeses, or even try it with European lobster in tomato sauce.
Serving temperature: Serve at 16°C and open an hour before drinking.