TECHNICAL SPECIFICATION


VINEYARD LOCATION: classic hill of Valpolicella Area.

SOIL: stony, clay.

VINE TRAINING SYSTEM: Pergola Corta Veronese

GRAPES: Corvina 70%, Rondinella 30%.

HARVEST: the grapes are harvested by hand from end of September in different phases, selecting  only the best grapes.  A part of the grapes are put into wooden cases for a light drying that lasts 15-20 days.

VINIFICATION: fermentations are different. Grapes which have not been dried up ferment in steel tanks at controlled temperature, while dried up grapes ferment in wooden barrels. Only after 10-12 months of tasting, blends between the different wines are decided. Then wine is bottled and aged for 5-6 months before selling.

CHARACTERISTICS: light red ruby colour. The organoleptic characteristics follow the course of the season: at the beginning this wine shows all its strength and liveness, then after one year ageing, it develops and the harmony between the tannins and acidity joins to the taste of mature fruit giving it a touch of roundness. The parfum is characterised by red fruit notes and berry jam, with a light vanilla note. The taste is dry, velvet like, well bodied, harmonic.

FOOD: very good with fi rst taste dishes, games, mushrooms, red meat on barbecue, aged cheese.

SERVING TEMPERATURE: we recommend serving this wine at 15-18°C.

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Awards:

• 85/100 SCORE - Ottomarzo 2003 - Valpolicella DOC '02