Corvina, Rondinella, Molinara
Growing system: espalier Vines per hectare: 6000
Medium mixture, moraine origin, calcareous/clayey and stony Altitude: 150-170m/above sea level
First ten days of October
Grapes: 70 quintals/hectare
Soft pressing, vinification in red with “cappello sommerso” at controlled temperature (20-22°C) Ripasso technique: it is a cellar process consisting in the second fermentation of Valpolicella skins( new year) just used for fermentation of Amarone . These skins come from grapes of the same grape harvest but destined to wither Maturing: minimum 14 months in French durmast wood casks Bottled in sterile line closing vacuum-packed
MATURING IN BOTTLE
About 6 months
ANALITICAL DATA
Alcohol content: 13,5 % vol
Net dry extract: 30 g/l
Reducer sugars: 7,5 g/l
Total acidity: 5,5 g/l
Total sulphites: 90-100 mg/l
COMPOSITION CHARACTERISTICS
Colour: red, intense ruby
Scent: intense and vinous
Taste: harmonic spicy aftertaste
PRODUCER’S RECOMMENDATIONS
Coupling: to sip accompanied by meat and game meat.
Excellent even if it is accompanied by not spicy cheese
Service notes: to be served at 16-18°C