Tasting note
Corvina-led red from the Veneto, intense and pleasingly acidic, rather like the redcurrants and sour cherries that are so prominent in the wine, along with nutmeg, cloves and cacao.
Viticulture
Vines are 80% different varieties of Corvina, 10% Sangiovese Grosso, 5% Syrah and 5% Cabernet Sauvignon planted with vertical-trellised Guyot training system. The planting density is 5000 plants/ha. Produced with grapes from vineyards in the hills around the historic winery.
Vinification
After long cold maceration on the skins, a slow fermentation started by native yeasts from the Bertani winery. The wine is drawn off still slightly sweet to then go into the subsequent final slow fermentation in wood. Ageing in traditional Veronese medium-sized wooden barrels: from 750 to 5000 litres, of chestnut and cherry wood.
Food Match
Combining drinkability with complexity, this wine goes so well with food that it can be paired with several dishes to bring out its convivial value.