Grapes: Corvina Veronese and Corvinone Veronese 80%, Rondinella 20%. Cluster are and hand picked.
Characteristics: intense ruby red colour. Spicy bouquet with intense aromas of ripe cherry, and jam. Dry, full, soft flavours in the mouth, with a very pleasant bitter finish.
Vinification: vinification of fresh grapes, followed by a 10 days maceration on the skins. Racking, then the wines remain until February in inox and cement tanks. In February of the following year, the wine Re-ferments (“Ripasso technique”) on the fresh pomace left over from the just-completed Recioto and Amarone fermentation. Racking and obtaining of the “Ripasso”.
Cellars: the wine is refined in big oak barrels for 1 years, then is finally refined in bottle for 6 months.
Food suggestions: perfect with pasta dishes, meat, game and cheeses. Ideal with traditional “risotti”. Recommended drinking temperature 17-°18°C.