“Sergio” is the name of the producer who has experimented with a new style of Rosso Veronese by letting the blends used dry for about 2 months. Fermentation in steel at a temperature of 18-22 ° C.
Aging in French barriques, 60% new, 40% second and third passage, for about 20 months.
Aging in the bottle for about one year.
Valpolicella Classica, municipality of Marano di Valpolicella, clayey and calcareous soil.
Complex and fruity of black cherries and plums.
Intense, a little tannic and very harmonious.