||70% Corvina, 5% Croatina, 20% Rondinella, 5% Oseleta
||Municipality of Mezzane – Monti Garbi - 300 m a.s.l.
|Composition of the land
||White, mainly calcareous and partly sandy mud
||Harvesting: double hand picking in plateaux - Pressing: only the first must without pressing
||In steel to temperature controlled with it leavens selected
||Fermentation: natural alcoholic with hand milling for about 60/70 days in wooden barrels.
||Malolactic: natural in 5 hl barrels - Batonage: once a month for the first year - Stabilization: natural
||3 years in new, 500-litre, French oak tonneaux
||Grilled red meat, roast beef, stews, beef or foal steak, roast meats with succulent sauces, all types of game, hard and mature cheeses like Parmigiano Reggiano, and dried fruit, especially walnuts.