Production Area: Vineyards are located in Tregnago. Altitude between 350 and 560 metres a.s.l.
Grape varieties: Corvina between 55% and 65% Corvinone between 25% and 35% Rondinella between 5% and 15%
Vineyards details: The vines have an average age of twelve years. Sun exposure: North-South and East -West. Soil composition: calcareous marls. Training system: Guyot. Vines density 6.000 cp/ha. Yield per ha: among 4 and 5 tons. The vineyards are certified for respect for biodiversity according to “bio-diversity friendly” criteria.
Tasting notes: An intense ruby red color. Bouquet of ripe fruits, cherries under spirits, notes of intense spices. Full-bodied and rich, warm, with ripe and round tannins.
Food pairings: It pairs well with braised and stewed meat and game. Ideal with grilled meat courses. Excellent with matured cheeses.
Harvest: The harvest usually takes place during the second week of September. After a careful selection, the bunches are laid, one layer high, on plastic boxes and then moved to our drying facility.
Grapes drying “Appassimento”: The grapes remain in the drying facility for a few months in wintertime, during which they undergo physical processes. The most evident is the drying of the grapes. The average reduction of the water content is between the 30% and 35%. The result is a higher concentration of sugars, together with other components.
Vinification and Ageing: The grapes are destemmed and pressed. The must is fermented in stainless steel tanks: the temperature during the first phase of maceration is between 2° and 5° C (at the same temperature of the grapes leaving the drying facility). The fermentation lasts about 20 days and takes place at temperatures between 20° and 24° C. The ageing takes place in tonneaux and barriques and lasts approximately 24 months. The wine is then blended in stainless steel tanks where it remains for 6 months. The wine refines in bottle for 12 months before commercial release.