PRODUCTION PROCESS:

Manual harvesting of the grapes is followed by roller crushing and destemming. A maceration is carried out with frequent pumping over to facilitate the extraction of high-quality natural tannins as well as the aromas and color. At the end of the alcoholic fermentation, the wine is separated from the pomace, with soft pressing, and aged in the rooms dedicated to the maturation of the wine.

GRAPE VARIETIES

Grapes authorized by the Valpolicella disciplinary

AREA OF PRODUCTION:

Valpolicella Classica, clay and limestone soil.

BOUQUET

Intense and complex of slightly spiced ripe fruit

FLAVOR

Complex, somewhat tannic bringing red fruit back to the palate

RECOMMENDED PAIRINGS

It is perfect with pasta, red meats and cheeses.