PRODUCTION AREA: Valpolicella Classica GRAPE VARIETY: Corvina, Corvinoni e Rondinella HECTARES OF VINEYARD: 5 ha YIELD PER HECTARE: 50 hl PRODUCTION PER VINEYARD: 120 q.li\ha VINE BREEDING: Pergola TERROIR: Red and dark-brown lands with a certain calcareous and clay concentration. Typical of Valpolicella area is the presence of stones in the soil. WINEMAKING: Red HARVEST AND PRODUCTION: The harvest begins at the end of September and/or the beginning of October and it is exclusively made by hand in order to select only the best grapes. Newly harvested, the grapes are softly pressed. Afterwards, there is a slow fermentation for 15 days. The wine is left for 12 months in french oak barriques for its aging. MATURATION AND AGING: 12 months in french oak barrels.
6 months in steel tanks (80—100 hl).
Aging in glass for two months. GLASS: Glass for young red wines. BOTTLE: Borgognotta CORK: Cork SUGAR RESIDUAL: 6 gr/lt DRY EXTRACT: 26,00 gr/lt ALCOHOL: 13% TOTAL ACIDITY: 5,30 gr/lt VINEYARD EXPOSURE: South
VISUAL AND ORGANOLEPTIC ANALYSIS: Brilliant ruby red Wine, pleasantly structured with Red Fruit nuances and a light note of Cinnamon. FOOD PAIRING: Perfect in combination with handmade Pasta and Meat Sauce or white grilled Meat. DECANTER: No STORAGE: 4 anni SERVICE TEMPERATURE: 16-18 degrees