||70% Corvina, 5% Croatina, 20% Rondinella, 5% Oseleta
||Municipality of Mezzane di Sotto – Monti Garbi - 300 m s.l.m.
|Composition of the land
||White with prevalently calcareous subsoil, with a loamy sandy fraction.
||Harvesting: by hand into crates in the second week of September.
||Pressing: gentle, with pneumatic press.
||Fermentation: alcoholic at a controlled temperature with selected yeasts. Malolactic fermentation: natural in casks. Batonnage: once a month until one year old. Stabilisation: natural tartaric.
||24 months in new, French, 500-litre tonneaux.
||Pasta dishes with intricate sauces, grilled red meat, roasted and braised meats, lamb and game, ripe but not strong cheeses.