| Date of harvest: |
2006 |
| Grape varieties: |
Corvina Veronese 70%, Corvinone 15%, Rondinella 15% |
| Alcohol: |
12.15 % |
| Location: |
Negrar, Valpolicella Classico. |
| Harvest: |
By hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. |
| Colour: |
Ruby red. |
| Vinification: |
Dried grapes are destemmed and pressed in early February. Complete malo-lactic fermentation. The wine is racked and lightly filtered to leave balanced natural sweetness. |
| Analysis: |
Actual alcohol12.15 %; Residual reducing sugars140 g/l |
| Cellaring: |
It can be cellared for up to 12 -15years, ideally at a constant 14-15°C, laid down and in the dark |
| Bouchet: |
Itense fruity, fragrant bouquet. |
| Flavour: |
generous, sweet and with velvety tannins. |
| Food matching: |
Traditionally served with local cakes and biscuits, it can also be matched with dark chocolate and creamy blue cheese. |
| How to serve : |
a little cool, at a temperature of around 16°C, ideally in dessert glasses. |
