Blend: Corvina Veronese, Rondinella, Molinara
Alcohol Content: 13,5% Vol
Serving Temperature: 16-18°C
Food Pairing: excellent with some cheeses, among which stands out the Gorgonzola dolce; traditionally matched with dried cakes such as shortbread, Cantucci (biscuits), “Sbrisolona”(typical local cake), chocolate and red fruit cakes
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Production Area: Fumane di Valpolicella, hilly area
Altitude: from 150 to 250 mt. s.l.m.
Cultivation System: Pergola trentina
Medium 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 3 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: in barriques and elevation in the same for 6 months
|Wines Type||Vini da dessert|