40% Corvinone, 35% Corvina, 20% Rondinella, 5% Oseleta.

Pergola Veronese

3,200 plants/ha 

Last week of September, only for the best ripe and healthy bunches. Handpicking in small trays of 5 Kg.

Drying

Natural ventilation in the best airy rooms. Grapes are laid down in monolayer trays for the “Appassimento”. Normally it takes 100-120 days, depending on the vintage.

Grapes are destemmed, then gentle pressed, and put under cold maceration for 8-10 days. The process starts in January and it follows natural outdoor temperatures at this time of the year. Afterwards, temperature is increased to 24-26 ° C in order to help yeasts fermentation. 

50 % of the wine is aged in new French oak barriques and 50% in big oak barrels, second passage. Then follows a refinement period in bottle of minimum 6 months.

Colour
 
Intense ruby red colour, with a violet edge. Scent: Warm, ethereal and spicy, with scents
of red berries and dried fruits.

Taste
 
Characterized by fruity notes and smooth tannin sensations, plenty of elegance along with fine spices.

18°C. 

15,50% Vol. 

7,80 g/l

5,60 g/l

pH

3,65

 34,15 g/l