It is the red wine, young and directly that preserve the authentic soul of the earth in which he is born: the Valpolicella. Made from Corvina, Corvinone and Rondinella grapes.
Located in the heart of the Valpolicella Classica at an altitude between 100 and 250 meters above sea level. Soil type: varied, predominantly clay-loam, partly calcareous, partly of volcanic origin. Grass sward between vines. Training system: Double Pergoletta. Age of vines in production: from 15 to 25 years. Buds per vine: 18. Density: 3.300 per hectare. Yield per hectare: 100 hl.
Harvest at the end of September exclusively by hand. Vinification: destemmed and gentle pneumatic pressed. Fermentation temperature between 25 and 28 °C. Maceration for 7 days. Malolactic fermentation completed. Conservation in stainless steel. Stabilization: natural.
Colour: ruby red with violet hints. Perfume: combination of red fruits, vinous, and spicy. Flavour: dry, warm, medium-bodied, velvet and balanced tannins.
A fine companion for all pasta and meat dishes. Perfect to mature cheese.