GRAPE VARIETIES: Corvina, Corvinone, Rondinella
TYPE OF SOIL: limestone-volcanic
HARVESTING: by hand into small trays
VINIFICATION: After destemming, the grapes are crushed and fermented at a controlled temperature in vertical vats, then in steel vats. The wine makes a second fermentation on the lees of Amarone. Wood ageing in oak tonneaux casks, then refined in the bottle.
CHARACTERISTICS: Deep ruby red colour, it opens with an intense fresh red fruit nose and evolves to distinct traces of spices and hints of vanilla. Full- bodied, fills the palate with its harmonious and powerful texture. Well balanced with silky tannins and crunchy red fruits, perfectly mixed with the mature notes given by the Ripasso technique and the long wood aging.
FOOD PAIRINGS: Excellent with boiled meats, rabbit, simple red meat dishes and cheeses.
SERVING TEMPERATURE: 16-18 °C