VINEYARD LOCATION: hill in the classic area of Valpolicella.

SOIL: stony, clay

VINE TRAINING SYSTEM: Pergola Corta Veronese

GRAPES: Corvina 70%, Rondinella 30%.

HARVEST/ VINIFICATION: harvested by hand, the vintage starts in the second week of September. It is a peculiar choice between the best grapes, but with specific characteristics: not so dense in order to avoid mould and to adapt better to a long drying of about 5-6 months into wooden crate of 5-6 Kg everyone. The pressing is normally in the month of February, when grapes have lost more than the 40% of they initial weight, so, with more concentration of sugar. Fermentation takes place in steel tanks at controlled temperature from 20 to 25°C for about 15-20 days. During this first process a part of the sugars becomes alcohol and another part remains in the must. At this stage, fermentation is stopped with a pouring, putting the must in special tanks at low temperature, avoiding that residual sugars transform into alcohol.

CHARACTERISTICS: The colour is an intense red ruby one with purple tints. Typical dessert wine, with a good body, harmonic, warm, velvet like and pleasant with a perfume of ripen fruit and spicy notes, it shows a right balance between sweetness, tannins and acidity that give pleasure to the palate.

FOOD: it is a wine that you can drink alone, at the end of a meal, matching it with a season cheese or dry fruit like almonds, hazelnuts, walnuts. It could be drunk also as a meditation wine.

SERVING TEMPERATURE: we recommend serving at 15-18°C.