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Grape variety Obtained from selected Merlot, Cabernet Sauvignon and Corvina Veronese grapes. Training system Guyot Density of the plant 4.200 plants/ha Yield per Hectare 8000 kg Harvest Last ten days of September, hand-made. Vinification Fermentation with maceration during the winemaking process. The wine matures in stainless steel tanks, while part of it evolves for 6 months in secondpassage tonneaux. | Ageing Refinement in bottle for at list 2 months. Organoleptic Carachteristics Colour Deep ruby color with purple shades. Scent Fruity, reminiscent of cherry, plum and berries. Taste Balanced, medium bodied, fresh and soft, with enveloping structure. Serving suggestions It goes well with main dishes and risotto, meat and medium-aged cheeses. | Serving temperature 15-16°C Alcoholic Content 13% vol. Total Acidity 5,60 g/l pH 3,45 Extract 25,50 g/l Bottle sizes ml. 750, 1500, 3000 |
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