• Grapes: Corvina Veronese, Rondinella

• Training system: double curtain

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 140-160 m/s.l.m.

• Harvest: second and third decade of September

• Yield: 100 q.li/Ha

• Soft pressing, vinification in red with submerged cap method at controlled temperature (20-22°C). Bottled in sterile line with cork vacuuming system.

• Colour: light purple red

• Bouquet: fruity with hints of strawberry and raspberry, slightly spicy

• Taste: soft, with typical sensations of red fruit, easy to drink

• Alcohol content: 12,5% vol

• Net dry extract: 23 g/l

• Reducer sugars: 5 g/l

• Total acidity: 5,3 g/l

• 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