||50% Corvina, 15% Molinara, 35% Rondinella
||Fumane di Valpolicella (VR)
||Altitude: 200 m. (656 feet) a.s.l. Exposure: South/South-west.
|Composition of the land
||Morenic hills of fluvial-glacial origin.
|Plants n. x hectare
||About 3,000 vines/hectare (1,214 vines/acre).
||Manual harvest during the second half of September.
||8-10 days with daily periodic pumping overs.
||Pressing: de-stalking followed by soft crushing of the grapes. Fermentation: in temperature controlled stainless steel tanks.
||3 months in temperature controlled stainless steel tanks.
||Pairs well with simple Mediterranean cuisine, especially pasta and seasonal soups, appetizing entrées and warm hors d’oeuvres.