Grape varieties: Corvina, Rondinella, Molinara
Production region: Cazzano di Tramigna, in the province of Verona
Alcohol content: 15,00 % vol.
Sugar content: g/l 8
Total acidity: g/l 5,6
Soil type: hills composed by variously coloured calcareous deposits and surfaces rich in stones and limestone
Vine density: 4000 vines/hectare
Vine training system: mainly pergola veronese
Yield per hectare: on average 100 quintals/hectare
Vinification: The grape-picking takes place in September; then, as foreseen by the famous Amarone production technique from Valpolicella, the grapes are kept in special airy rooms where they wilt until December/January. At the beginning of the new year, the grapes are de-stemmed and pressed; berries and must are put into special wine tanks, where selected yeasts are inoculated to start and carry out the alcoholic fermentation. This strictly takes place at controlled temperature (24-25°C) to extract the fruitier components of the berry skins and the great variety of substances that give great complexity to wine. Frequent but quick pumping overs dissolve all the substances in the grape skins, thus enriching this wine with clear notes of withered fruit and jam.
Refinement: 24 months in barriques and big barrel
SENSORY NOTES AND FOOD PAIRINGS
Colour: deep red with violet shades
Aromas: Intense scents of stewed fruit and jam
Taste: on the palate it’s very elegant thanks to the harmonious balance between power and softness. Complex finish, with clear scents of jam (cherries, blackberries, raspberries) and intense spicy notes
Goes well with…: excellent with tasty dishes, red meat and slightly spicy dishes
Service temperature: let this wine breath uncorking it at least one hour before service; service temperature: 18-20°C.
Tasting glass: Wide balloon glass