Description

PRODUCTION TECHNIQUE:

Roller pressing with destemming, the fermentation temperature does not exceed 26 ° C. Short maceration with frequent soft pumping over, followed by early separation of the pomace to keep the floral aromas unaltered and keep the softness; End of slow fermentation at at least 20 ° C to favor malolactic fermentation, followed by decanting of cleaning, stabilization and bottling.

PRODUCTION AREA:

Valpolicella Classica, Campo del Biotto vineyard, municipality of Marano di Valpolicella, clayey and calcareous soil.

PERFUME:

Intense with fruity notes of morello cherry and cherry

FLAVOR:

Sapid, soft and elegant.