55% Corvina, 25% Corvinone, 20% Rondinella.
Partly Pergola Veronese (Corvina and Corvinone), partly Guyot (Rondinella).
Density of the plant
3,000 plants/ha (Corvina and Corvinone), 4,000 plants/ha (Rondinella).
Last week of September, beginning of October, hand-made.
Total dry extract
First fermentation in stainless steel tanks, at 23-25 °C, with skin maceration for 12 days, depending on the quality/integrity of the grape skins. The second fermentation starts at the end of February and is called “Ripasso”. It consists in a refermentation of the young wine on the pomaces of Amarone and Recioto, that still have good sugar content and active yeasts. The final Ripasso is characterized from rich structure and fine complexity.
12 months: partly in French oak barriques, and partly in big Slavonia oak barrels.Refinement in bottle, at least 4 months.
Deep ruby red.
Rich, with spicy notes that reminds black pepper and wild small red berries.
Fine, with an elegant complexity, underlined by red fruits flavour and smooth tannins sensation.
13,50% By Vol.
Residual reducing sugars