||65% Corvina, 5% Molinara, 30% Rondinella
||Fumane di Valpolicella, Valpolicella
|Composition of the land
||Very varied but mostly clayey and chalky
||Old vineyards: pergola trentina. New vineyards: single guyot.
||Pressing soft after de-stemming. Fermentation in temperature controlled stainless steel tanks.
||Wine is kept in steel tanks until mid February and then matured in bottle for 2 months.
||It pairs well with Italian appetizers, soups, pasta and Mediterranean cuisine in general. Ideal with white meats, roasted or grilled. It is also a fine summer red to accompany fish dishes.