| Type |
Red dessert wine dessert wine |
| Grape varieties |
80% Corvina, 20% Rondinella |
| Origin |
Hills of the Valpantena, to north of the city of Verona, in the zone of Quinto, Grezzana, Saint Maria in Stars |
| Soil composition |
The lands are of rich marno-limestone argillaceous-limestone east nature and to the west in iron. |
| Cultivation system |
"Spalliera", Guyot method |
| Harvest |
The grape harvest comes carried out to fine September with manual collection. The grapes come from the best vineyards, and from the best lives the beautifulr clusters are captured. After this taken care of selection the grapes are transported in yielded of withering and carefullied lay down in an only layer in cassettes. |
| Fermentation temperature |
The temperature begins them is much lowland (4°/5°C) in order then to catch up a temperature of 18°C before its interruption, so the attainment of 13% alcool ca. improve and jams the fermentation with the technique of the cold. |
| Fermentation period |
The selection of the clusters, you heal and perfectly mature, it withers naturally in I yielded. After a withering of approximately 150 days it happens the destemming and then the tamping of the grapes and begins the vinification. |
| Production technique |
Fermentation with the technique of the cold |
| Ageing |
Matured in barrels of ciliegio of the ability to 30 hl, for approximately 12 months. After to put it in bottle it follows a period of sharpening at least three months |
| Pairing |
Cakies with creams, cakies |