Zone: Pescantina ,Verona Nord , ITALY
Method of training: Pergola Veronese e Guyot Exposure: North/East –south
Soil: Limestone.
Grape Variety: 50% Corvina,20% Corvinone, 15% Rondinella, 15% other red grapes
Raccolta: by hand into 5 kg crates
Vinificazione: Withering for about 5 months.Vinified following the tradition: cold maceration of the skins in the must until the beginning of the alcoholic fermentation, in spring, when the temperature of the must is about 12-13° C. Fermentation goes on also after devatting for few months. After racking aging in stainless steel vats.
Sensorial features: Compact ruby red colour.The bouquet is intense with hints of plum jam, wildberries and dried violets. Evolved hints of dried fruits, cocoa and tobacco.The palate is soft with an elegant sweet sensation balanced by a pleasant minerality
Serving suggestions: Pastries, blue cheeses or…to drink alone in happy moments!