| Rebsorten |
20% Rondinella, Corvina, Corvinone, Croatina, Molinara |
| Weinbereitung |
The grapes already harvested and selected in our vineyards indicated a crop of exceptional quality. Laid to dry on mats in the middle of September until the middle of January, the fruit underwent a major drying process, arriving at a sugar level of 27/28 degrees Babo, some 50% higher than undried grapes (around 300 g/l of sugars). Following a fermentation of 55 days with frequent pumpings over the wine was racked and placed in a stainless steel tank for 10 days. |
| Ausbau |
It was then racked again and put into 12 – 25 hectolitre barrels of Slavonian and French oak, having at this stage a residual sugar level of 40 g/l. Here it remained for 36 months on fine lees while it slowly finished fermenting. Racking and assemblage followed, bottling taking place in March. It was then allowed to rest for 4 months before being offered on the market. |
| Speiseempfehlung |
It can be combined with foods such as game, lamb, grilled red meat and cheese. Unparalleled sipped on winter evenings in good company. |