Grapes: Corvina, Corvinone, Rondinella
Winemaking: Hand harvest at the end of September and at the beginning of October onto the wooden plateau. After a long fading, in January-February the grapes are being pressed and made fermentate in the controlled temperature of 22-24°C, they macerate for about 20 days during which at least 4 replacements a day are repeated.
Refinements: It maturates into small French oak barrels for at least 24 months, afterwards rests into stainless steel.
Organoleptic notes: Ruby red with garnet red shades. Aromas of ripe fruits of underwood, together with spices:
cocoa and vanilla. Full-bodied and round, harmonious, extremely long and slightly tannic.
Serving suggestions: Ideal with important dishes of grilled meat, game and aged cheeses. Serve at 18°C