Grapevine: Corvina Veronese, Corvinone, Rondinella.
Winemaking: It is born from selected grapes that are let dried until late winter in a ventilated room. After the harvesting, these grapes are dried for 4 months in which they have a weight loss of 50%. Check fermentation between 18°C – 22°C.
Average maceration time: around 20 days – Malolactic fermentation: on November, barriques/tonneau.
Refinement: Aged in wood and refined in bottle for at least 3 years before entering in the market.
Characteristics of wine: It is made in small quantity from a homemade method that has stayed the same during the centuries and is characterized by a focus selection of grapes and their drying, which precedes the winemaking; is during the ageing and the refining, inside special barriques, that the wine takes its organoleptic characteristics and is enriched. So strong due to the high presence of alcohol and glycerin, full-bodied and intense, nevertheless elegant. It can be preserved for more than 20 years. Its color is intense garnet red, with rich scents of hull of walnut, currant jam; dry taste, full-bodied and smooth.
Serving Temperature: between 18°C – 20°C.
Pairings: Grilled red meat, semi-aged cheese.
Alcohol: 15% Vol.