70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
Grape bunches are placed on cane drying racks which facilitate the drying or “raisining” of the grapes. This drying period lasts from vintage to the end of January or early February. Fermentation is done in stainless steel tanks at the very low temperature of 10°-15° C (50°-59° F).
Following fermentation the wine is left to age for 36 months in 3000-liter oak barrels. Once bottled the wine remains in the winery for a further period of 8 months
Deep and very intense ruby red
Intense, rich, and concentrated, with notes of black cherries, candied red fruits, toasted almonds, and sweet spices
Robust, full-bodied, intense, and very structured, characterized by smoothness, warmth, and persistence
Best with steaks, stews, ribs, as well as pork, veal, and poultry.