| 葡萄 |
70% Corvina, 30% Rondinella |
| Location |
Fumane di Valpolicella (Verona). |
| 氣候 |
Altitude: 180-250 m a.s.l. Exposure: South-East. |
| 土地的組成 |
Extremely varied, mostly clayey and rich in skeleton. |
| 系統 |
Trellised "pergola" system. |
| 每公頃植物數量： |
About 3,000 vines per hectare. |
| 收成 |
Grapes are hand-picked during the second half of September. |
| 發酵溫度 |
1st fermentation: 23/28 °C (73- 82°F), 2nd fermentation: 15-19 °C. |
| 發酵期 |
The first fermentation lasts 9 days with daily pumping-over. The second fermentation lasts 8-10 days with daily pumping-over. |
| 釀造 |
Grapes are destemmed and softly crushed. The first fermentation occurs in stainless steel at a controlled temperature. Second fermentation on the skins in February. |
| 陳年 |
4 months in temperature-controlled stainless-steel tanks, 11 months in large Slavonian oak barrels, and 2 months in the bottle. |
| 匹配 |
It pairs well with stews and braised meats with polenta (corn flour), fillet in a crust, quail, sliced beef with porcini mushrooms, lamb chops and medium-aged cheeses. |