DescriptionVINES. 70% Corvina, 20% Rondinella, 10% Corvinone.
PRODUCTION AREA. Poiano and Nesente of Valpantena (Verona).
CHARACTERISTICS OF THE LAND. 20% Skeleton, 23% Sand, 64% Silt, 13% Clay, Total limestone 35%, Limestone active 9%.
TRAINING SYSTEM. Guyot and Inclined Veronese Pergola.
SYSTEM DENSITY. 4500 vines per hectare.
YIELD PER HECTARE. 90 quintals
PRODUCTION BY SCREW. 2 Kg.
HARVEST PERIOD. September and October with selection of the best grapes.
DRYING. In plateaux until December in fruit shop at 18 ° C and 70% humidity.
WINE. De-stemming and crushing of the grapes, inoculation with selected yeasts.
FERMENTATION. With maceration in steel tanks for 30 days at 18 ° C. Daily replacement and delestage.
AGING. 24 months in barriques, 6 months in bottle.
ORGANOLEPTIC CHARACTERISTICS. Dark ruby color with garnet hues, scent of black cherries and dried rose and cocoa. Warm, balanced and with soft tannins.
SERVING. Braised, roasted, aged cheeses.
TYPICAL RECOMMENDED PLATE. Braised with Amarone.
IDEAL SERVICE TEMPERATURE. 16 ° C.