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Production area: Municipality of Mezzane di Sotto - Monti Garbi district.
Soil type: Sandy, loamy with a lot of white calcareous subsoil.
Altitude of vineyards: 300 metres above sea level.
Grape variety: Corvina 70% - Rondinella 20% - Croatina 5% - Oseleta 5%.
Age of the vines: 20 - 25 years.
Training: Guyot and Pergola.
Density of planting: 4,000 – 8,000 vines per hectare.
Yield: 90 quintals per hectare.
Vinification: In steel at a controlled temperature.
Harvesting: double sorting by hand and laying out on
wooden trays.
Pressing: gentle with pneumatic press.
Fermentation: at a controlled temperature with selected
yeasts for 25 days in steel.
Malolactic fermentation: natural in 500-litre barrels.
Batonnage: once a month for the first year.
Stabilisation: natural.
Ageing: 2 years in new French oak 500-litre tonneaux.
Quantity produced: 80,000 bottles.
Sensorial features: Colour: ruby red with garnet reflections.
Aroma: ripe red fruit, spicy fragrances of liquorice, black
pepper and a hint of chocolate.
Flavour: well-balanced, with round tannins, warming
softness, full-flavoured, elegant and fine.
Alcohol content: 15% Vol.
Acidity: 6,51 g/l.
Residual sugar content: 6,8 g/l.
Serving suggestions: Flavoursome first courses garnished with truffle, hare and game – grilled, roasted or boiled red meat – mature cheeses.
Serving temperature: 16 °C - 17 °C.
Lay-down time: 15 years.