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
40% Corvina, 40% Corvinone, 10% Rondinella, 5% Molinara and 5% Oseleta.
Vinification
The finest bunches are selected by hand and laid in trays. They remain in the fruttaio for four months, undergoing natural appassimento. The dried grapes are crushed between January and February. Their concentrated must ferments and macerates in stainless steel for 30–40 days.
Ageing
After racking, the wine matures for an extended period in large 30 and 50 hl oak casks, followed by further bottle ageing.
Technical data
Alcohol is 16%, total acidity 5.90 g/L and reducing sugars 2.40 g/L. Available formats are 0.75 L, 1.5 L and 3 L.
Tasting profile
Deep purple-red with vivid ruby reflections. The aromatic profile opens with cherry, sour cherry, intact ripe red fruit, blueberry, woodland notes, flowers and orange peel. These mingle with spices, aromatic herbs, tobacco, dark chocolate, coffee, liquorice and pepper, evolving towards warm oriental-spice nuances.
The palate is enveloping, warm and velvety, yet balanced. Full-bodied and solid, it is supported by freshness and supple tannins. Fruit and spice recur throughout, joined by savoury, alcoholic and mineral impressions. The wine is rounded, inviting, long and deep, with a measured tannic weave and fresh finish maintaining tension and lightness.
Serving and pairing
Serve at 18–20 °C and open at least one hour in advance. Its extended drying and maturation suit dishes with long cooking times, intensity and persistent flavours. The preferred match is veal shank baked for at least six hours at 120 °C with bay, thyme, sage and rosemary. It also accompanies very mature cheeses and may be enjoyed as a meditation wine.
