Production area: Negrar di Valpoicella
Area of vines: 8 hectars
Grapes: Corvina and Rondinella
Exposure: South west 204 meters a.s.l.
Aged of the vines: 10; 20; 25 years
Short description of the vinification and ageing process: Fermentation with selected yeasts at controlled temperature (24°C) in steels vats for almost 8 days followed by “malolatic” fermentation to lower the total acidity of the wine. The wine is then put into steel tank for about 6 months plus 3 months in bottles.
Alcohol content: 12,5% vol.
Characteristics: light ruby red colour, scent of small berries and cherries. The flavour is light mediaum bodied, well balanced and quite persistent.
Bottles produced: 13.000