| 葡萄 |
40% Corvina, 30% Corvinone, 15% Rondinella, 10% Oseleta, 5% Croatina |
| Location |
San Pietro in Cariano (Verona) |
| 收成 |
Between the second and the third decade of September. |
| 釀造 |
Natural drying without dehumidifiers for a minimum of 3 months. Grapes are crushed in January and remain in steel/cement tanks to start fermentation without the aid of selected yeasts or other biotechnologies. There is little pumpover and punchdown; the contact time with the pomace is above two months. |
| 陳年 |
After drawing-off, the wine ages in large Slavonian oak barrels for a minimum of 5 years. From this moment on, regular topping-up is the only operation performed. Time gradually shapes the wine’s characteristics. It receives one year ageing in bottle. |
| 匹配 |
Roasts and boiled meats, aged cheeses such as Parmigiano Reggiano or Grana Padano. This wine can be also enjoyed at the end of a meal. |