Valpolicella DOC, Veneto Corvina 55%, Rondinella 30% and Molinara 15%. The hand-harvest usually occurs during the first week of October, and the grapes are left to semi-dry for 20-30 days in special dry, well-ventilated rooms called “fruttai”. Pressing and maceration on skins occurs for 7-10 days, at temperature controlled fermentation (18-30C) in stainless steel tanks. The wine is matured for 6 months in a mixture of French oak barriques and tonneaux, plus a further 4 months in bottle prior to release.
- ITA - Veneto
Winery Tasting Notes
Ruby red, verging on purple.
The nose is complex with rich floral scents of violets and roses and powerful fruity aromas of ripe red cherries and sour black cherries with a touch of spice.
The fruit flavours carry on to the palate, which shows fine, velvety tannins and a lightness and smoothness characteristic of classic Valpolicella.
Serve at 14-16C, with a range of primi piatti (first courses) such as Bigoli con l’anara (thick hand cut long pasta with duck ragout), Fegato alla Veneziana (calves livers Venetian style) or Pasta e Fasioi (Pasta and beans).