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
50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara and 5% Oseleta.
Vinification
The grapes are harvested by hand. Selected fruit spends several days drying in the fruttaio before crushing, followed by temperature-controlled fermentation in stainless steel. In January, the wine undergoes a second fermentation for several days on the pomace of freshly racked Amarone. This ripasso stage builds structure, alcohol and roundness.
Ageing
The wine rests in large oak casks.
Technical data
Alcohol is 14.5% vol, total acidity 6 g/L and reducing sugars 2.3 g/L. Formats are 0.75 L, 1.5 L, 3 L and 6 L.
Tasting profile
Bright, deep ruby red. The intense bouquet combines sour cherry, red fruit and blueberry with spice and rhubarb.
Full, rounded and firmly structured, the palate balances its substantial alcohol with velvety tannins. Tertiary and balsamic notes accompany a harmonious core of fruit and fresh morello cherry, with juiciness and sweetness held in balance. The overall expression is marked by elegance and drinkability.
Serving and pairing
Serve at 18 °C. Pair with substantial first courses such as pappardelle with poultry ragù, or red-meat dishes such as grilled bistecca alla fiorentina. Roast pork with caramelised onion and fennel is another match, followed by medium-aged cheeses.
