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Method of Training:Pergola Veronese e Guyot
Exposure: north/east –south
Grape Varieties:50% Corvina,20% Corvinone, 15% Rondinella, 15% OTHER RED GRAPES
Harvest: by hands into 5 kg crates
Vinification: Withering for 3-4 months, after crushing and destemming fermentation with maceration for 20-30 days at 26 ° C. Aging partly in oak barrels (40 hl), partly in tonneaux (500 lt), partly in barriques (225 lt) for 3 years.
Sensorial Features: Intense ruby with a good transparency, very consistent. The bouquet is ethereal with hints of ripe fruit, particularly cherry. Balanced hints of toasted wood and cocoa.The palate is round, full bodied, harmonic, very soft and balanced. Very persistent with a long aftertaste of cherries in brandy.
Serving Suggestions: An austere wine that goes well with game, braised meats, red meats, aged cheeses.
Serving Temperature: 16-18° C