| Cépages |
70% Corvina, 20% Rondinella, 10% Corvinone |
| Emplacement |
Calmasino di Bardolino (VR) |
| Composition du sol |
Clay mixed with limestone, typical of the morainic hills deposited by the glaciers that formed the area of Lake Garda. |
| Vendanges |
End of September-beginning of October. |
| Température de fermentation |
22-25 °C |
| Vinification |
Obtained by the traditional method of maceration and fermentation on the skins for 10 days at controlled temperatures (between 22 and 25 °C). |
| Affinage |
It matures for one year in small stainless steel tanks so as to preserve the wine’s fruity fragrance, and then spends a further period in bottle prior to release. |
| À déguster avec |
An extremely versatile wine, it can be drunk throughout a typical Italian meal: with assorted hors d’oeuvres, pasta in sauce, risotto, ravioli, pasta and bean or other pulse-based soups, grilled or stewed white meats or boiled meats in general. Also try it - rather cool – with stewed fish or polenta and baccalà (dried salted cod). |