RED WINE: REGION: Veneto, hillsides of Valpolicella area.
GRAPES: Corvina and Corvinone Veronese, Rondinella, Molinara.
VINIFICATION: Selected hand-picked grapes. Soft pressing, fermentation and maceration on the skins in October for 10 days. Racking. Then the wine remains in steel and cement tanks until February, when it referments on pomace left over from Amarone fermentation (‘Ripasso’ technique).
Colour: deep ruby red.
Nose: fine delicate ethereal bouquet. Elegant, complex aromas of ripe fruit.
Taste: dry, soft in the mouth, with rich flavours typical of the best Valpolicella grapes, lengthening into a pleasantly slightly bitter finish by aging.
Alcohol: 14% Vol.
Serving temperature: 20°C
Food pairing: ideal with rice dishes, pasta soup, roasted and boiled meat, cheese.