Description

DATA SHEET:
Production area: Negrar di Valpolicella
Growth: Our vineyard located in CASTEL
Soil type: Calcareous-silt-clay
Exposure: South west 340 meters a.s.l
Short description of vinification and ageing process: Fermentation with selected yeasts in
controlled temperature (24°C) in steel vats for 21 days.
The wine is then put into barriques of the 1st. and 2nd. Passage, for 30 months then 6 months
in bottles.
Drying out: Use of natural methods in boxes in racks in well aired environment with periodic
control of the state of the grapes. Pressing at the middle of January.
Characteristics: Deep ruby red colour. Bouquet: jam, dried flowers, tobacco and chocolate;
these fragrances come back in the flavour which is elegant and smooth.
Serving temperature: 18°C.
Bottles producted: 4.000 bottles