Description VITICULTURE The vineyards are located in the Valpolicella Classica, 150-350 a.s.l. The grapes are grown on natural terraces supported by dry stone walls called “Marogne” Argillaceous and calcareous soil. Pergola trained, 4000 vines per hectare. WINEMAKING From a yield of 7.000 kg of grapes per hectare, 50 hectolitres of wine produced. The grapes are harvested by hand at the beginnig of October. They are immediately vinified. De-stemming and soft pressing of the grapes The must ferments togher with the skins for 10 days in temperature controlled stainless steel tanks. The temperature is about 20o C. The second fermentation starts in February/March on the Recioto skins at 15°-20° C. It lasts 15-20 days OAK TREATMENT AGED FOR 4 MONTHS IN STAINLESS STEEL TANKS THEN 18 MONTHS IN FRENCH OAK BARRELS. FINALLY 4 MONTHS IN THE BOTTLE. TASTING NOTE DEEP RUBY RED IN COLOUR WITH AN INTENSE BOUQUET OF BLACKBERRY AND CINNAMON A FULL-BODIED, HARMONICTASTE, SMOOTH AND ROUNDED TASTE. FOOD MATCHING Good with roasts, grilled meats, game and cheese. . TECHNICAL DESCRIPTION Blend: 55% Corvina veronese, 25% Corvinone, 20% Rondinella ABV: 14.5% Closure: Cork Colour: Red Style: Still wine Suitable for Vegetarians: No Suitable for Vegans: No Organic: No Biodynamic: No
