Description

PRODUCTION TECHNIQUE:

“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.

PRODUCTION AREA:

Valpolicella Classica, municipality of Marano di Valpolicella, clayey and calcareous soil.

PERFUME:

Complex and fruity of black cherries and plums.

FLAVOR:

Intense, a little tannic and very harmonious.