PRODUCTION AREA: Valpolicella Classica GRAPE VARIETY: 75% Corvina - Corvinone e 25% Rondinella HECTARES OF VINEYARD: 5 ha YIELD PER HECTARE: 20 hl PRODUCTION PER VINEYARD: 50 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 bunches of grapes are distributed in a single layer on wooden trellis, which are then stack up in fruit-drying rooms. The drying of the grapes begins and lasts for about 120 days, letting the grapes shrivelling up. The grapes are then destemmed and pressed. Afterwards, there is a slow fermentation for about 30 days. The ageing process in french oak barriques last for 5 years. MATURATION AND AGING: 30 months in French oak barrels.
6 months in steel tanks (80-100 hl).
Aging in glass for two months. GLASS: Glass for elegant and mature red wines. BOTTLE: Borgognotta CORK: Cork Extrissima Quality SUGAR RESIDUAL: 9 gr/lt DRY EXTRACT: 35,00 gr/lt ALCOHOL: 15,5% TOTAL ACIDITY: 5,50 gr\lt
VISUAL AND ORGANOLEPTIC ANALYSIS: Red Wine with a deep ruby color, tending to tawny. It is well-known for its rich structure and its intense bouquet of mature fruits, black cherry, raspberry and spices. FOOD PAIRING: Perfect with red Meat, game and aged Cheese. Recommended also with dark Chocolate. DECANTER: 2 hour before service STORAGE: 25 years SERVICE TEMPERATURE: 16-18 degrees