Grapes: 80% Corvina, 10% Rondinella, 10% Oseleta and Croatina
Geographic location and characteristics of the vineyard: Sant’Ambrogio di Valpolicella, hilly area, with South-East and South-West exposure.
Average altitude of the land: 300-350 meters above sea level
Soil type: mainly cretaceous, calcareous, rich in skeleton
Training system and plant density: guyot, with about 5,000 vines per hectare.
Average age of the vines: 15/20 years
Bud load: 8/10 per plant
Yield per hectare: 80 quintals
Period and method of harvest: depending on the vintage, between the second half of September and the first half of October. Strictly manual harvest.
Vinification: After harvesting and careful selection, the grapes are left to rest in the loft for a period ranging from 3 to 4 months in crates, taking care of the spacing between bunch and bunch to facilitate proper drying. The dried grapes are then pressed and macerated on the skins for 15-20 days at a temperature of 23-25 ° C. The new wine is then aged in oak barrels for a minimum period of 36 months.
Color: red tending to garnet with aging.
Bouquet: elegant, spicy, with hints of cherry, morello cherry, dried fruit and plum.
Taste: round, velvety, enveloping, soft.
Serving temperature: 18 ° C, taking care to open the bottle at least an hour before.
Food matches: it is ideal with roasts, game and aged cheeses, but also alone.
Bottled by Zenato Winery - Peschiera del Garda (VR) - Italy