• Grapes: Corvina Veronese, Rondinella

• Training system: double curtain

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 140-160 m/s.l.m.

• Harvest: last ten days of September

• Yield: 80 q.li/Ha

• Soft pressing, vinification in red with submerged cap method at controlled temperature (180-22°C). Conservation in thermo conditioned steel tanks. Bottled in sterile line, with a cork vacuuming system.

• Colour: intense violet red

• Bouquet: delicate and fragrant with hints of blackberries and cherries

• Taste: slightly spicy, with smooth sensations of red fruits

• Alcohol content: 12,5% vol

• Net dry extract: 25 g/l

• Reducer sugars: 5 g/l

• Total acidity: 5,4 g/l

• Total sulphites: 90-110 mg/l

To sip accompanied by white meat, roast and grilled meat

Service notes: served at 16-18°C