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Production area: Fumane di Valpolicella, hilly area.
Altitude: from 150 to 250 mt. s.l.m.
Grapes: Corvina Veronese, Corvinone, Rondinella.
Cultivation system: Pergola trentina.
Age of the vines: 30 years
Density of planting: 3000 vines per hectare.
Load of gems: 15/17 (it is to be borne in mind that generally the first 3 gems are not the fruit).
Exposure: Mostly South-West.
Type of soil: mostly chalky, clayey-calcareous, rich in skeleton.
Period of harvest: Second fortnight of September, manual harvesting. Late natural in a drying house for about 5 months, with weight loss of the grapes of 50%
Vinification: Mid-February, crushing and stemming of the grapes. Fermentation temperature between 15°-24° C. the Duration of the m,acerazione, 25 days with the next block of natural fermentation. Daily pumping.
Aging: Transfer in barriques and elevation in the same for 6 months.
Alcohol content: 13,5% Vol.
Temperature of service: 18° C.
Serving suggestions: a wine to be “meditation” that is marriage elective with some cheeses, among which stands out the Gorgonzola dolce. Traditionally matched with dried cakes such as shortbread, cantucci (biscuits), “sbrisolona”(typical local sweet).
|Wines Type||Dessert wines|