About this wine
Vineyard and terroir
Corvina and Rondinella are sourced from estate-owned vineyards near Verona. Planting density ranges from 3,000 to 5,000 vines per hectare according to vine age and training system. The vines are Guyot-trained, and the approximate yield is 70 quintals per hectare.
Grapes
Corvina and Rondinella.
Vinification
The harvest takes place by hand between late September and early October. The best portions of the bunches are selected and placed in the drying room for appassimento. Vinification begins in early January: the dried grapes are crushed and fermented in temperature-controlled truncated-conical vessels at 14°C, with daily punch-downs.
Ageing
The wine matures in wood for several months. Large casks contribute to its supple tannin profile. A further period of bottle maturation precedes release.
Technical data
Alcohol: 16%. Total acidity: 5.8 g/L. Residual sugar: 1.0 g/L.
Tasting profile
Deep ruby red with garnet reflections. The intense, elegant bouquet combines ripe cherry, red fruit and vanilla. The palate is balanced and dry, with refined, soft tannins shaped by maturation in large wooden casks. Despite its substantial alcohol, the wine remains supple, harmonious, fruity and pleasant.
Serving and pairing
Pairs with grilled or braised red meats, game and mature local cheeses, as well as Veronese dishes such as Pastissada de Caval and Stracotto all’Amarone.
Vintage notes
The published technical and analytical data refer to the organic 2013 release.
