• Grapes: Corvina Veronese, Rondinella, Cabernet Sauvignon

• Training system: double curtain

• Stumps per hectare: 6000

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

• Altitude: 150-170 m/above sea level

• Harvest: first ten days of October

• Yield: 70 q.li/Ha

• Vinification: soft pressing, vinification in red with submerged cap method at controlled temperature (20-22°C). The maturation process is about 15 days long.

• Maturing: for a minimum 12 months in french oak barriques. Bottled in sterile line closing vacuum- packed.

• Maturing in bottle: about 3 months

• Colour: intense purple red

• Bouquet: spicy with hints of cinnamon and a final delicate berries

• Taste: extremely elegant, with smooth tannins well neutralized by the sweetness of the balsamic redcurrant pulp

• Alcohol content: 13% vol

• Net dry extract: 28 g/l

• Reducer sugars: 5,5 g/l

• Total acidity: 5,15 g/l

• Total sulphites: 70/90 mg/l

Accompanied by red meat, game and roast meat it recalls atmopheres of banquets in medieval castles. Great as well with boiled, roasted, braised and twice baked meet, with cheese and cold cuts.

Service notes: uncork 1 hour before to consume, serve at 16-18°C