Grape Variety: Corvina Veronese
Alcohol Content: 14,5% Vol
Serving Temperature: 15°-16°C
Food Pairings: game dishes, grilled meat and braised beef; seasoned cheese
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Production Area: Fumane di Valpolicella, hilly area between 150 and 250 mt. s.l.m.
Cultivation System: Pergola Trentina
Average Age of the Vines: 25 years
Density of Planting: 3000 vines per hectare
Load of gems: 15/17 (keep in mind that generally the first 3 gems are not the fruit)
Exposure: South, South – West
Type of Soil: mostly chalky, clayey-calcareous, rich in skeleton
Harvest: second fortnight of September, manual harvesting. Late natural in a drying house for about 60 days
Vinification: crushing and destemming of the grapes in the early days of December, fermentation temperature between 20-22° C., the duration of the maceration for 20 days with daily pumping
Aging: in barriques and elevation in the same for 12 months