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
55% Corvina; 30% Rondinella; 15% Molinara
Ruby red verging on purple
The nose is complex with rich floral scents of violets and roses and powerful fruity aromas of cherries and sour black cherries with a hint of spices
Well-balanced with a light, smooth, slightly tannic finish.
Food matches: ideal with nourishing first courses, entrecote or grilled meat.
Temperature: serve at 12-15°C