Description

DATA SHEET
Production area: Negrar di Valpoicella
Area of vines: 3 hectars
Grapes: Corvina and Rondinella with 40 days of drying in boxes in naturally ventilated rooms
Exposure: South west 204 meters a.s.l.
Aged of the vines: 30 years
Short description of the vinification and ageing process: Fermentation with selected yeasts at controlled temperature (24°C) in steels vats for 14 days followed by “malolatic” fermentation to lower the total acidity of the wine. The wine is then put into second passage barriques for 18 months plus 6 months in bottles.
Alcohol content: 14,5% vol.
Characteristics: Intense ruby red colour, bouquet of cherries and ripe plums. The flavour is full bodied, well balanced and persistent.
Bottles produced: 10.000