PRODUCTION AREA Municipality of Mezzane di Sotto - Monti Garbi District (Verona).
TYPE OF SOIL Sandy, silty with a lot of white skeletal limestone.
VINEYARD ALTITUDE 300 m a.s.l.
GRAPES Corvina and Corvinone 70% - Rondinella 20% - Croatina and Oseleta 10%.
AGES OF VINES 20 years.
TRAINING SYSTEM Guyot
VINE DENSITY 8.000 vines per ha.
YIELD 100 q ha.
VINIFICATION At a controlled temperature for 8 days. Harvest: by hand in crates. Pressing: soft, with pneumo-press. Fermentation: alcoholic at temperature with selected biological yeasts, used for Amarone grapes. Ripasso: refermentation of young Valpolicella produced in October on Amarone skins. Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a month until October of the year after harvesting. Stabilization: natural cold for 10 days at -2 degrees.
AGEING 12 months in 500 litre casks, of which 30% new, 70% second use.
QUANTITY PRODUCED 200.000 bottiglie.
ORGANOLEPTIC EXAMINATION Colour: ruby red. Aroma: red fruit and cherry. Flavour: semi-dry, soft, caressing, fresh, savoury and fairly tannic with a spicy aftertaste.
ALCOHOL 14% Vol.
ACIDITY 5,6 g/l.
RESIDUAL SUGAR 6 g/l.
PAIRING Pasta entrées with meat ragout and Italian sauces, grilled, roast or stewed white meats, hard medium-ripe cheeses.
SERVING TEMPERATURE 14 °C - 16 °C.
AGEING POTENTIAL 10 years.