VARIETAL: 70% Corvina, 15% Molinara, 15% Rondinella

PRODUCTION ZONE: Veneto, Verona, Mezzane, Monte Paradiso

VINIFICATION: produced with the traditional double fermentation of Valpolicella wine on the skins of Amarone. The contact takes place for about 24 hours at low temperature in order to assimilate most skins’ colour and concentration.

MATURATION: stainless steel vats for 6 months, barrique for other 6 months.

TASTING NOTES: Red ruby colour. At nose very fruity and clean, with cherry notes and spicy hints, medium bodied with soft tannins.

FOOD PAIRING: whole meal, pasta with meat sauces or meat dishes delicate.

PRODUCTIONS: 25.000 bott./750 mL

SERVING TEMPERATURE: 16-18°C

ALCOHOL: 14%

YELD PER HECTAR: 60 hl

TRELLIS SYSTEM: pergola, 3300 vines per ha