Description

Cultivation area:
Veneto region, north of Verona in the Classic Valpolicella area.
Soil type:
Clay and limestone with a high plasticity, in hill rich of skeleton.
Winemaking:
Hand harvest in September and at the beginning of October. The fermentation takes place in the controlled temperature of 20-22°C, it macerates for about 7-8 days during which at least 4 replacements a day are repeated.
Refinements:
It rests in stainless steel.
Colour:
Intense dark red.
Bouquet:
Fresh and lively aroma stand out hints of mature red fruits and underwood.
Taste:
Harmonious, pleasantly tannic and slightly bitter.
Manintenance:
It maintains its characteristics for more than 5 years; it should be stored in cool (18-19°C) and low light places.