Production area Classic Valpolicella. From vineyards with calcareous soils whitish situated in the commune of San Pietro in Cariano.

The varieties of grapes Corvina and corvinone (70%), Rondinella (30%).

Sensory Impressions A clean ruby hue with brilliant undertones, an intense aroma of red flowers, cherry, raspberry, red currant, and base notes of spicy cinnamon and coffee: a bouquet of extraordinary harmony, elegance and richness. The palate has a rich mouthfeel, the tannins, very vibrant and with a good grip, give it a fine structure; the correct levels of acidity and alcohol contribute to creating a perfectly balanced and most enjoyable wine.

Food matchings Valpolicella located several combinations in function of its maturity. From young blend well with the more classic Venetian salami, as venetian soppressa: unmissable its combination with risotto with the chicken livers. When more mature, proposed in most large glasses, loves to join with the boiled meat and liver Venetian. If you love the pairings of tasty, to taste with the baccalà (stockfish) in humid and pike in the sauce.

Alcohol 12,5 % vol.
Service 12-14° C.
Vinification Destalking and crushing soft of grapes.
Fermentation temperature: 26-28°C.
Maceration: about 7-10 days in stainless steel.
Malolactic fermentation occurs in the autumn.
Maturation 3-6 months in stainless steel.
Aging at least 3 months in bottle.
Longevity 3-4 years.