Production area:
Hilly area of Valpolicella Classica at an altitude of 150-200 meters above sea level
Soil:
Calcareous soil rich in skeleton and well drained.
Vineyards:
The varieties present are Corvina Veronese and Corvinone at 80%, and Rondinella at 20%. The training method used is the Pergola Veronese. The number of plants per hectare is approximately 4000 plants per hectare.
Technology adopted:
Manual collection and selection of the best bunches (early October) which are left to dry in small crates (4-5 kg) for a period of 3-4 months in our fruit cellars. In these 3-4 months there is a weight loss of the grapes equal to 40-45% of the weight. Red vinification then follows in January. Duration of fermentation-maceration approximately 30-40 days in stainless steel tanks. This is then followed by refinement in 500 liter oak barrels (tonneaux) for a period of 24-28 months and refinement in the bottle for approximately 12 months before being released onto the market.
Chemical characteristics:
Effective alcohol: % vol. 16.00 ± 0.50
Sugars: g/l 8.00 ± 2.0
Total acidity: g/l 5.80 ± 0.50
Organoleptic characteristics:
Color: intense ruby red tending towards very garnet.
Bouquet: intense with notes of dried fruit with notes of plum, morello cherry and cherry. Evident notes of liquorice and pepper. Taste: very full-bodied, round, warm with soft and elegant tannins.
Information on nutritional value:
1 g of alcohol: 8 Kcal.
1 l of dry wine: 600Kcal. 1 g of sugar: 4 Kcal.
Pairings: Excellent in combination with game, braised meats, very mature cheeses and sweet and sour dishes. Also excellent at the end of a meal in front of a fireplace. It is recommended to uncork at least 1 hour before serving.
Serving temperature: 18-20 ° C.
Storage: In a cool place, away from light and heat sources.
$121.00/bottle | 750ml/bottle | 6 bottles per case
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