PRODUCTION TECHNIQUE

Roller pressing with destemming and subsequent fermentation. Short maceration with frequent pumping over, followed by early separation of the pomace to keep the floral aromas unaltered and maintain the softness; End of slow fermentation, followed by decanting for cleaning, stabilization and bottling.

GRAPE VARIETIES

Grapes authorized by the Valpolicella disciplinary

AREA OF PRODUCTION

Valpolicella Classica, clay and limestone soil.

COLOR

Brilliant ruby red

BOUQUET

Intense with fruity notes of morello cherry and cherry

TASTE

Savory, soft and elegant.

RECOMMENDED PAIRINGS

It accompanies all dishes that are not too demanding and is excellent with all white and red meats.