About this wine
Vineyard and terroir
The fruit comes from vineyards near the city of Verona that have been certified organic since 2010. Average planting density ranges from 3,000 to 5,000 vines per hectare. The vines are Guyot trained and yield approximately 7 tonnes per hectare.
Grapes
Corvina and Rondinella.
Vinification
The grapes are picked by hand from mid-September to the second week of October. Spontaneous fermentation with indigenous yeasts takes place in a stainless-steel truncated-conical tank. Regular pump-overs are the main extraction method, and the wine remains on the skins for nine days before racking and several months of refinement. No sulphites are added during either vinification or bottling.
Technical data
12.50% alcohol, total acidity of 5.00 g/L and residual sugar of 2.75 g/L. The bottle is closed with a screw cap.
Tasting profile
Purple red in colour. The intense bouquet combines red berries and flowers with a varietal touch of spice. Its lively character is intended to be enjoyed while young.
