TASTING NOTES:
Colour: intense garnet red.
Perfume: strong and persistant, ethereal and fruity bouquet with hints of black cherries and prunes, floral notes and sweet spice aromas.
Flavour: full-bodied and rich, backed by structured, yet velvety tannins.
Made from Corvina, Corvinone and Rondinella grapes grown in the Valpolicella and dried with the traditional method of withering in so called “fruttaio”.
PRODUCTION:
Harvest: in late September by hand. Drying in “fruttaio” for about 120 days.
Vinification: Destemmed and gentle pneumatic pressed in the beginning of February. Fermentation at a temperature from 12° to 23° C. Slow maceration for 30 days (of which 12 cold). Manual punching down of cap 3 times a day. Complete malolactic fermentation. Refinement in 225 hl French Barriques of Allier and Never oak and 50 hl casks. Refinement in bottle for 6 months.
Stabilization: Natural.
RECOMMENDATIONS:
Storing: it can be kept for 10 years, ideally at a constant temperature of 14-15°C, laid down in the dark.
How to serve: Serve at a temperature of 18-19° C in large glasses.
Food Matching: Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses. - Winery
** Only 3 in Stock **