||70% Corvina, 5% Molinara, 25% Rondinella
||Vineyards situated in the historic area of Valpolicella.
|Composition of the land
||Land of Cretaceous origin, red on basalts.
||Separate collection of grapes (mid-September for Molinara and Rondinella, end of September for Corvina).
||The fermentation occurs in stainless steel tanks at controlled temperature (25-28 ° C) with selected yeasts. The contact with the skins for 16 days for Corvina, 10 days for the other varieties; 20 total days of fermentation. Following malolactic total.
||6 months in Slavonian oak casks 60-90 hl. 20% of Corvina is aged in Allier and Slavonian. Following 1 month in bottle.
||Typical table wine. The combination with soups, pastas and risottos.