Wisdom, passion, love, knowledge and tradition. Combined to obtain a highly concentrated red wine in nose and mouth, from the ancient technique of Salasso. Pure elegance and harmony, enhanced by the use of natural materials such as concrete vats and oak barrels.
GRAPE VARIETY: 80% Corvina, 5% Rondinella, 15% other varieties
PRODUCTION AREA: Caprino Veronese
VINE PROTECTION METHODS: Integrated pest management; controlled environmental impact.
PRODUCTION METHOD: Soft pressing of the grapes and careful selection of the freerun juice. Alcoholic fermentation at a controlled temperature of 12°C for around 20 days, followed by cooling of the wine to 5°-8°C.
HARVEST TIME: End of September - Start of October
MATURATION PROCESS: Once pressed and destemmed, the grapes are deprived of about 25-30% of the must and subsequently cooled and put to macerate at a temperature below 10°C. After the 4th day the temperature is allowed to rise naturally up to 25°C.
AGENING: TASTING Once the alcoholic fermentation is over, the wine is aged for 12 months in concrete barrels and subsequently in oak barrels and barriques
NOTES: Deep ruby red. Intense, notes of black cherry and small red fruits. Intense and enveloping, with pleasant olfactory taste correspondence and tannic finish
GASTRONOMIC PAIRINGS: Grilled meat, fine cuts such as tomahawak. Wonderful on its own and in combination with aged cheeses.
SERVING TEMPERATURE: 16 - 18 °C
RESIDUAL SUGAR: - gr/l
TOTAL ACIDITY: - g/l
ABV: 13.5%
ALLERGEN INFO: Contains Sulphitte and no other allergens
