Vintage available 2011
Grape variety 68% Corvina, 8% Rondinella, 24% Corvinone
Type of farming Conventional
Harvest Manual, in mid-October
The specially selected grapes are left to dry in well-ventilated lofts for 3-4 months. After pressing, the must is fermented (with maceration on the skins for 15-20 days) at a temperature of 23-25° C.
After fermentation, the wine is aged for 36 months in Slavonian oak casks and then is matured for a further 6 months in bottle before release.
Deep ruby/garnet colour, displaying seductive aromas of ripe fruit and jam, enhanced by fresh notes of candied citrus zest and an elegant and aromatic herbal sensation. On the palate it is rich, alcoholic and well-structured, with an appealing fruitiness that persists in the extremely long finish.
75 cl Bordeaux-style bottles
Dynamically procrastinate cross-platform scenarios whereas