Vintage available 2016
Grape variety 68% Corvina, 8% Rondinella, 24% Corvinone
Type of farming Conventional
Harvest Between late September and early October. The grapes are picked and placed in crates, then left to dry for 3-4 months in well-ventilated lofts
The must is fermented in temperature-controlled stainless steel vats at 23-25°C, with 15-20 days’ maceration on the skins.
After fermentation, the wine matures for 18 months in barrels of French and Slavonian oak.
Deep ruby red colour. It has a heady and spicy nose, marked by a very sweet sensation of ripened fruit and enlivened by a slight citrus hint. On the palate is rounded, mouth-filling and velvety, with a complex and elegant structure.
75 cl Bordeaux-style bottles