Corvina and Corvinone Veronese, Rondinella, Molinara
Growing system: espalier
Vines per hectare: 6000
Medium mixture, moraine origin, calcareous/clayey and stony
Altitude: 150-170m/above sea level
Last ten days of September
Grapes: 70 quintals/hectare
Natural over-ripening on grates, with a weight loss of grapes between 35 % and 40% (withering approx 110 days)
VINIFICATION
Soft pressing, in the first fifteen days of January, vinification in red ( on the skin) with “cappello sommerso” at controlled temperature ( 20-22°C)
The maceration process is about 25 days long
Maturing: low fermentation in wood casks and rest in casks for 36 months
Bottled in sterile line closing vacuum-packed
About 6 months
Alcohol content: 15%
Net dry extract: 33 g/l
Reducer sugars: 8 g/l
Total acidity: 5,75 g/l
Total sulphites: 95-115 mg/l
Colour: red, intense ruby
Scent: spicy, berries
Taste: full, balanced and harmonic
Coupling: to sip accompanied by red meat, game and even with spicy cheese
Excellent wine for meditation
Service notes: uncork 1 hour before to consume, to be served at 18-20°C