About this wine
Vinification
Corvina Veronese grapes are harvested at phenolic ripeness and lightly dried. They are then broken up and crushed, followed by skin maceration before fermentation. The must ferments in stainless-steel tanks for 10–15 days at 22–24 °C; the entire winemaking process takes place in stainless steel.
Tasting profile
Black-fruit aromas and flavours are balanced by earthy notes and layered with spice.
