Grapes: 85% Corvina Veronese, 10% Rondinella, 5% Corvinone
Production area: Sant’Ambrogio di Valpolicella, hilly area, with exposure to South-East and South-West.
Average altitude of the land: 250-300 meters a.s.l.
Soil type: mainly cretaceous, calcareous, rich in skeleton
Training system and plant density: guyot, with 5,000 vines per hectare.
Average age of the vines: 10/15 years
Load of buds: 8/10 per plant
Yield per hectare: 100 quintals
Harvest: manual harvest in the first ten days of October
Vinification: The manual harvesting of the grapes is followed by de-stemming and traditional maceration for 10 days in steel vats. After alcoholic fermentation, the wine is separated from the skins with soft pressing. Refine in oak barrels for about 12 months.
Color: ruby red.
Bouquet: delicate, characteristic that recalls marasca cherries and berries.
Taste: mineral, dry, velvety, with good structure.
Serving temperature: 18 ° C
Food matches: it goes well with pasta dishes, red meats, roasts or grilled meats.
Originally bottled by Zenato Azienda Vitivinicola Srl - Peschiera del Garda (VR) - Italy