Grape varieties: Corvina 85%, Rondinella 10%, Molinara 5%
Production region: Negrar, in the province of Verona
Technical data
Alcohol content: 13,00 % vol.
Sugar content: g/l 6
Total acidity: g/l 5.3
VINEYARDS
Soil type: alluvial plains characterised by layers of permeable clay and gravel
Vine density: 4000 vines/hectare
Vine training system: mainly Veronese pergola and guyot
Yield per hectare: mainly Veronese pergola and guyot
WINEMAKING
Vinification: Traditional red vinification characterised by the use of selected yeasts and by the careful monitoring of fermentation temperatures.
Refinement: in steel tanks e wooden barrels
SENSORY NOTES AND FOOD PAIRINGS
Colour: deep red with garnet nuances
Aromas: ripe cherry, plum, vanilla
Taste: structured wine with supple tannins and appropriate acidity
Goes well with…: game and red meat
Service temperature: 16-18°C
Tasting glass: Wide glass
Bottle
Technical sheet
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