VINES. Corvina and Rondinella.
PRODUCTION AREA. Valpantena (Verona).
SOIL CHARACTERISTICS. Calcareous with high organic subsances. Rich in potassium, calcium and magnesium.
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
HARVEST PERIOD. September and October.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats at 25°C. Daily racking and délestage. Refermentation on Amarone marc.
AGEING. 24 months in local own winery.
ORGANOLEPTIC CHARACTERISTICS. Concentrated ruby red colour, aroma of blackberry and blackcurrant, withered violet, black pepper, balsamic. Soft and warm, with suitable tannin levels.
FOOD PAIRING. Grilled meat, salami and cheese.
RECOMMENDED TYPICAL DISH. Polenta and soppressa.
IDEAL SERVING TEMPERATURE. 16°C.