Carbonara di Rovolon

70% Marzemino,15% Corbina, 15% Turchetta

North

Marzemina nera bastarda: mid September; Turchetta: end of September; Corbina: beginning of October

12% vol.

2007

Medium mixture Density 5500 vines/ha

65 q/ha

Guyot

2500 bottles/year

Manual selection and harvest of the grapes, followed by destemming without crushing and subsequent wholeberry
fermentation. Maceration of about ten days with periodic pump overs every day. Ageing in stainless steel tank for about 6 months on its own fine lees. Bottling in late spring with a few months of bottles ageing prior to selling the
wine.