Grape varieties: Corvina Veronese 70%, Rondinella 30%
Vineyard location: Hillsides of the Valpolicella production area
Soil characteristic: Clayey, calcareous
Training system: Arbour
Harvest: Manual harvest of selected bunches carried out in September
Pressing: Soft pressing of the loose berries carried out in the first fortnight of January
Fermentation: De-stalking followed by soft crushing of the grapes
Ageing: 15 months in oak (half in large Slavonian oak, half in second use barriques), 6 months of bottle ageing
Alcohol content: 15% Vol.
Tasting note: Intense and inviting ruby red. The characteristic hints of cherries and pepper are particularly enjoyable in this wine, followed by subtle nuances of officinal herbs. Dry and well-balanced. The traditional acidic note combines well with the softness of the fruit to form a satisfying contrast and produce a supple, feisty wine.
Food pairings: Simple Mediterranean cuisine, especially pasta and seasonal soups; appetizing entrées, including seasoned lard and hot toasted hors d’oeuvres with extra virgin olive oil, ham and sausages.
Serve at: 18/20°C.