Corvina 65%, Rondinella 15%, Cabernet Sauvignon con 10%, Sangiovese 10%
Middle density soil of morainic origin, calcareous clayey
Average160m/from sea-level.
Double curtain (gdc)
Yield 70 q.l/ha
6000 Vines/ha
Soft pressing, vinification in red with “cappello sommerso” at controlled temperature (20-22°C).
Refining in oak barriques.
Bottled in sterile line.
Alcohol content: 13%
Sugar reducers: 3 g/l
Total acidity. 5,15 g/l
pH 3,50
Colour: intense ruby red
Aroma: winey, delicate and fragrant
Taste: savoury and harmonic
A full-bodied wine with a very harmonious taste and an aristocratic aftertaste of wood fruit.
With red meat, roasts and game it recalls banquets at medieval castles.
Best drunk at a temperature of 16-18°C, should be uncorked an hour before drinking.