Production area Classic Valpolicella. From the vineyards of the hill with the marly terrain of medium consistency situated in the communes of Fumane and Marano.
The varieties of grapes corvina and corvinone (70%), Rondinella (30%), with withering of the grapes for a period of about 40-45 days.
Sensory Impressions A strong yet brilliant ruby red colour with garnet hues, its bold and enticing nose is wide, well balanced and refined, redolent of prunes and maraschino cherries, mixed spices (cloves) and vanilla. The structure is firm, with silky tannins caressing the palate; alcohol and freshness are extremely well balanced; the finish is long, clear, with a pleasant touch of bitterness raspberries.
Food matchings well suited to accompany dishes full of flavor and succulence as braised and overdone but also roast beef and boiled important. Also excellent with cheese more or less seasoned, as Monte Veronese vecchio and the Bitto 3 years.
Alcohol 14% Vol.
Service 16-18° C.
Vinification Destalking and crushing soft of grapes.
Fermentation temperature: 26-28°C.
Maceration: about 10 days in stainless steel.
Malolactic fermentation occurs in autumn/winter.
Maturation 24 months: 30% in barriques from 225 lt in French oak barrels and 70% in barrels for 20-30 hl in oak Slavonia.
Aging at least 12 months in bottle.
Longevity 8-10 years; can overcome with under 10 years of life and even beyond, if well preserved in fresh places dark and with the lying bottle.