Calcareous, shallow with presence of skeleton.

Pergola Veronese and Guyot with exposure: north / east -sud

Corvina, Corvinone, Rondinella

Manual

The late harvested grapes are crushed and cold macerated for five days with spontaneous fermentation. After racking, the wine is stored in a steel tank until it is overcooked with Amarone pomace of the same vintage. This operation starts at the end of January, where the wine stops in Amarone wine for a week. It is then aged in Slavonian oak barrels and in French oak barrels.

The color is bright red. The bouquet is intense with ripe cherries, blackberry with a hint of chocolate and vanilla. The taste is pleasant, with a note of juicy cherry and thin tannins for a long finish and very persistent.

Medium-bodied wine is accompanied by savory first courses, boiled meats, red meats and aged cheeses such as the mezzano veronese mountain.

14-16 °C