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Grapes: Corvina Veronese, Rondinella
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Training system: double curtain
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Stumps per hectare: 6000
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Soil: medium mixture, moraine origin, calcareous/clayey and stony
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Altitude: 140-160 m/s.l.m.
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Harvest: second and third decade of September
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Yield: 100 q.li/Ha
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Soft pressing, vinification in red with submerged cap method at controlled temperature (20-22°C). Bottled in sterile line with cork vacuuming system.
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Colour: light purple red
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Bouquet: fruity with hints of strawberry and raspberry, slightly spicy
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Taste: soft, with typical sensations of red fruit, easy to drink
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Alcohol content: 12,5% vol
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Net dry extract: 23 g/l
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Reducer sugars: 5 g/l
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Total acidity: 5,3 g/l
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Total sulphites: 90-110 mg/l
Great with first courses based on pasta, risotti and ravioli. Grilled main and stewed meat. Interesting is the combination to marrons and mushrooms.
Service notes: served at 16-18°C
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