Corvina Veronese, Corvinone, Rondinella.
Hand picked during the first two weeks of October and laid flat in small wooden boxes. This allows good air flow during the crucial drying process.
The grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter the grapes are crushed, and the fermentation is a slow one, with long maceration on the skins in order to allow for maximum extraction of the typical complex aromatic and polyphenolic components. Following the alcoholic fermentation the wine goes directly into oak barrels, for at least 18 months, and aged in the bottle before released being put on sale.
Intense ruby red.
Opens with floral scents of ripe prune and cherry, also scents of chocolate.
Noteworthy harmony on the palate with silky tannins. Decisively long and pleasant notes of mature red fruit, licorice, tobacco.