Region: Veneto
Grapes: Corvina, Rondinella, Molinara
Vineyards: Sunny hillside vineyards of Valpolicella Valley
Harvest: Grapes harvested at perfect phenolic ripeness
Vinification: Soft crushing and destemming. Fermentation with maceration at 20/24 °C. Gentle pressing. The wine is then passed over the skins of Amarone della Valpolicella.
Alcohol: 14 % vol.
Colour: Deep bright red
Aromas: Pronounced aromas of red and black fruit, mainly plum and sour cherry. Hints of spices and a light balsamic note.
Taste: Full-bodied with balanced and soft tannins. Long finish.
Food Pairing:
Recommended with risottos (with mushrooms, red chicory, Tastasal), pasta with beans, stew and braised meat with the typical Veronese sauce “Pearà”.
Service Temperature:
Serve at 18-20 °C
