The grapes, after crushing, remain in contact with the skins, without fermenting, at a temperature of 10-12°C, for about 24-48 hours. After this, selected yeasts are injected and a fermentation is carried out in two stages, always at a low temperature, never above 20°C. This is followed by a long resting of the wine on its lees with "batonnage" in order to obtain a natural roundness, fullness and elegance. The vinification process adopted for this wine has a duration that exceeds by three times the normal amount of time usually taken for vinification. Refinement in stainless steel with a few months also spent in Slavonian oak.
Grape varieties :
80% Corvina, 10% Cabernet, and 10% Merlot
100m - 300m ASL
Vineyard age :
15 years old
Grape yield :
Volcanic, alluvial, morainal, clay and calcareous soil
Tasting notes :
Deep ruby red. Aromas of red fruit, dried flowers, and sour cherries. Perfect with red meat and roasted meat in general and mild cheeses. Excellent with appetizers and any light meal.