Type of soil: Rich in skeletal material, typical of the Morainic Hills. Grape variety: Corvina Veronese 70%, Marzemino 20%, Rondinella 10% Harvest: September – October. Yield per Hectare: 80 HL Vinification: Fermentation on the skins at a controlled temperature for 10-12 days, ageing in steel barrels for 5/6 months. Colour: Ruby Red. Aroma: Scent of violet, cherry and dried fruit and nuts. Tasting notes: Harmonious flavour, full bodied with an almond and cherry background. Serving suggestion: First courses, white meat, freshwater fish. Serving temperature 14°C – 18°C Alcohol by volume 12,5% vol.
