VINES. 80% Corvina, 20% Rondinella.
PRODUCTION AREA. Poiano and Nesente di Valpantena (Verona).
SOIL CHARACTERISTICS. 22% Gravel, 22% Sand, 66% Loam, 12% Clay, Total limestone 36%, Active limestone 10%.
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
PLANT DENSITY. 4500 vines per hectare.
HARVEST PERIOD. September and October with selection of the best grapes.
DRYING. On plateaux until March, in drying lofts at 18°C and 70% humidity.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats for 30 days at 18°C. Daily racking and délestage.
AGEING. 12 months in wine barrels, 6 months in the bottle.
ORGANOLEPTIC CHARACTERISTICS. Impenetrable dark red colour, hints of sour black cherry jam, balsamic notes and chocolate. Fruity, soft with an elegant tannin.
FOOD PAIRING. Small pastries (without cream or fillings) and chocolate dessert.
RECOMMENDED TYPICAL DISH. Torta Sbrisolona.
IDEAL SERVING TEMPERATURE. 14°C.