||From vineyards located in the foothills near Verona, at an altitude of between 100 and 200 meters
|Composition of the land
||Soils vary from limestone to clay.
||Double pergola. Average age of vines: 20 to 25 years.
|Plants n. x hectare
||2.700. Pruned to 22 buds per vine.
||By hand, mid to late September
||Fermentation at 25° to 28°C in stainless steel.
||100% destemmed before gentle pneumatic pressing. Maceration for 10 days with automated treading 3 times a day for 20 minutes.
||Complete malo-lactic fermentation. Stabilization: Natural clarification and no fining or filtration.
||Matured in barrel for 12 months, followed by a minimum of 6 months in bottle.
||A fine companion for all meat dishes, especially grilled and braised, and with mature cheeses.