About this wine
Vineyard and terroir
The vines grow in calcareous, tuffaceous and clay soils. Training is divided equally between Pergola Veronese and Guyot.
Grapes
The published composition is 40% Corvina, 40% Corvinone, 15% Rondinella, 5% Molinara and 5% Oseleta.
Vinification
The finest bunches are selected by hand and left in the fruttaio for several months. In midwinter, the dried grapes are crushed and the concentrated must undergoes a long fermentation.
Ageing
The wine matures for several years in large 30 and 50 hl oak casks, followed by an extended period in bottle.
Technical data
Alcohol is 16%, total acidity 5.95 g/L and reducing sugars 3 g/L. Formats comprise 0.75 L, 1.5 L, 3 L, 6 L and 9 L.
Tasting profile
Purple-red with bright, intense ruby reflections. Aromas encompass cherry, sour cherry, red fruit, blueberry, woodland notes, flowers, orange peel and aromatic herbs, together with tobacco, dark chocolate, coffee, liquorice and pepper. Warm oriental-spice notes emerge as it develops.
Enveloping and balanced, the palate gives an immediate sensation of warmth and velvet texture. It is full-bodied and firm, with freshness and soft tannins providing support. Intact fruit and spice return repeatedly, complemented by savoury, alcoholic and mineral impressions. Rounded, inviting, long and deep, it closes with an elegant, measured tannic weave and a fresh finish balancing tension with lightness.
Serving and pairing
Serve at 18–20 °C and open two hours beforehand. Its long appassimento and maturation favour slowly cooked dishes with intense, persistent flavours. The preferred pairing is veal shank baked for at least six hours with bay, thyme, sage and rosemary. Mature cheeses are another suitable match, while the wine can also be enjoyed on its own as a meditation wine.
