The carefully selected grapes are put in small plastic crates and dried in ventilated rooms for about three month. When they reach the perfect grade of dryness they are pressed and fermented in temperature controlled stainless steel tanks. The fermentation lasts for about 30 days and develops high alcohol contents.
After a period in concrete tanks, where it undergoes Malolactic Fermentation, the wine is transferred to large oak casks of medium and large size for about 30 month. After bottling the wine refines for at least 3 month.
Vineyard: Situated in the hills of the northern part of Verona.
Grape varieties: Corvina Veronese, Corvinone, Rondinella, Oseleta
Soil composition: Clay, calcareous
Characteristics: Intense red colour with garnet flecks, typical aroma with hints of red fruit jam, spicy finish and full velvety body.
Food pairings: All rich style cousine, strongly flavoured meats, aged cheeses.
Awards: Premiato nel 2011 e 2013 con la medaglia d’argento come al Gran Premio Internazionale del Vino Biologico MUNDUS VINI BIOFACH