Questo vino
Vineyard and terroir
The grapes come from the estate’s vineyards, rooted in calcareous, tuffaceous and clay soils. Training is divided equally between Pergola Veronese and Guyot.
Grapes
50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara and 5% Oseleta.
Vinification
The better-aerated upper portions—the recie, or “ears”—of loose bunches are selected by hand from the finest grapes in each vineyard. They are placed in trays and rest for several months during natural appassimento. A slow, temperature-controlled fermentation then takes place in stainless steel.
Ageing
Maturation begins in stainless steel, continues in a small oak cask and concludes with a long period in bottle.
Technical data
Alcohol is 14.5% vol, total acidity 8.25 g/L and reducing sugars 92.40 g/L. The wine is bottled in a 0.5 L format.
Tasting profile
Purple-red with vivid ruby highlights; in certain rare vintages it may become an almost impenetrable dark violet. The aromas unfold gradually through rose petals, violets, sour cherry, strawberry, redcurrant, plum, raspberry, blueberry and blackberry syrup, followed by date and fig. Smoky black-locust wood, resins and tobacco accompany black pepper, clove, juniper, cocoa, tamarind, vanilla and cinnamon, with a spicy accent and silky tannins.
Fruit remains central on the palate. Balanced, harmoniously sweet and never cloying, the wine is delicately tannic, with a fleshy texture and sour-cherry preserve character. The persistent finish introduces mild grape-skin astringency and lively freshness, framing the underlying sweetness.
Serving and pairing
Serve at 12–15 °C. It works as a dessert wine and with mature cheeses, particularly fruit tarts, almond cantucci and extra-dark chocolate. It can also be served alone as an aperitif, after dinner or as a meditation wine.
