About this wine
Vineyard and terroir
The vines are trained in equal proportions to Pergola Veronese and Guyot. The soils are limestone-rich, tuffaceous and clayey.
Grapes
45% Corvina, 35% Corvinone, 15% Rondinella and 5% Molinara.
Vinification
The grapes are harvested manually in September and pressed immediately. Fermentation takes place in stainless steel under controlled temperature.
Ageing
The wine matures in stainless-steel tanks and then in bottle in a cool, dark cellar excavated from tuff beneath the Vajol hill.
Technical data
Alcohol: 12% vol. Total acidity: 5.3 g/L. Reducing sugars: 1.3 g/L. Available in 0.75 L bottles.
Tasting profile
Bright, light ruby red with notable transparency. The varietal bouquet centres on red fruit—pomegranate, crisp cherry and redcurrant—with wisteria and small red roses. A youthful wine defined by freshness, finesse, elegance and fragrance. Very subtle balsamic tones mingle with clove, juniper and pepper. Fresh fruit returns on the palate, which is flavoursome, balanced and soft, with a persistent finish.
Serving and pairing
Serve at 14–16 °C. An opening wine suited to aperitifs, starters, cured meats and first courses. Suggested dishes include buffalo-milk caprese with oxheart tomato, Etna oregano, large basil leaves and new-harvest extra-virgin olive oil, or baked monkfish with roast new potatoes and Piennolo tomatoes.
