Qualification: Rosso Veronese IGT
Grapes: Corvina, Corvinone, Rondinella and a small percentage of other ancient vines.
Alcohol: 14.5% Vol
Size: 75 cl
Production and ageing: After manual harvesting and drying for about 30 days, alcoholic fermentation takes place thanks to indigenous yeasts in small concrete tanks of maximum 80 hl. With the possibility of pumping over or delestage, with the use of a submerged cap for maximum extraction and minimum risk of bacterial contamination. Maceration for about 15 days at room temperature.
After fermentation, a passage in wood follows: 70% in large barrels, 30% in new medium toasted French oak barriques. After bottling, at least 6 months of bottle refinement are expected.
Service temperature: 17 ° - 18 ° C
The intense ruby red, almost garnet, suggests the importance of this IGT which comes from grapes excellently exposed to the sun. The light drying gives extraordinary hints of cooked raspberries and black cherries, cocoa and licorice, notes that are also found in the mouth with a long, persistent and very pleasant flavor. In fact, despite the high alcohol content, this wine can be drunk with ease, giving pleasant sensations of velvety roundness and maturity.
Main courses with robust roasts, meat and game birds and fur in any shape, recommended for aged cheeses; it is enhanced in large crystal glasses.