||75% Corvina, 25% Rondinella
||Fumane di Valpolicella (VR)
||Altitude: 180-250 m. (590-820 feet) a.s.l. Exposure: Southeast.
|Composition of the land
|Plants n. x hectare
||About 3,000 vines/hectare (1,214 vines/acre).
||Manual harvest carried out during the second half of September.
||8-10 days with daily periodic pump overs.
||Pressing: de-stalking followed by soft crushing of the grapes. Fermentation: in temperature controlled steel tanks.
||3 months in temperature controlled stainless steel tanks.
||Simple Mediterranean cuisine, especially pasta and seasonal soups; appetizing entrées, including seasoned lard and hot toasted hors d’oeuvres with extra virgin olive oil, ham and sausages.