VINES. 80% Corvina, 15% Rondinella, 5% Oseleta. PRODUCTION AREA. Poiano and Nesente di Valpantena (Verona). SOIL CHARACTERISTICS. 25% Gravel, 23% Sand, 67% Loam, 10% Clay, Total limestone 37%, Active limestone 10%. VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese. PLANT DENSITY. 4500 vines per hectare. YIELD PER HECTARE. 80 quintals. PRODUCTION PER VINE. 1.8 Kg. HARVEST PERIOD. October, with selection of the best grapes. VINIFICATION. Grape destemming and crushing, addition of selected yeasts. FERMENTATION. Maceration in steel vats for 10 days at 25°C. Daily racking and délestage. Refermentation on Recioto marc in March. 1.5 litres of Ripasso are obtained every one litre of Recioto produced. AGEING. 24 months in wine barrels, 6 months in the bottle. ORGANOLEPTIC CHARACTERISTICS. Ruby red colour with violet reflections, hints of sour black cherry, vanilla, chocolate and cinnamon. Balanced, warm, perfect tannin content. FOOD PAIRING. Boiled and grilled meat, cheese. RECOMMENDED TYPICAL DISH. A selection of cheeses from Monte Veronese and Cimbro. IDEAL SERVING TEMPERATURE. 16°C.