Tasting Note Fruity notes of cherries in spirits and dried plums, floral notes of dried flowers and an entire olfactory range of sweet spices.
Taste: structure and firm softness, with a counterpoint of velvety tannins.
Food Matching Hard cheese, meat, game meat.
Grape Variety Corvina, Corvinone e Rondinella
Terroir Located in the heart of the Valpolicella Classica area at an altitude between 150 and 450 metres above sea level with southeast exposure and land of various composition. Grassing of the vineyard. Training system: double pergoletta.
Vinification Harvest: in late September by hand. Drying in “fruttaio” for about 120 days. Vinification: destemmed and gentle pneumatic pressed in the beginning of February. Fermentation at a temperature from 12° to 23° C. Slow maceration for 30 days (of which 12 cold). Manual punching down of cap 3 times a day. Complete malolactic fermentation.
Ageing Refinement in 225 hl French Barriques of Allier and Never oak and 50 hl casks.
Residual sugar 8g/l