PRODUCTION AREA: Mezzane and Tregnago. Organic vineyards
AGE OF VINEYARD: planted 2001
ALTITUDE: 450 m
SOIL TYPE: Glacial
GRAPE VARIETY: Blend of traditional Valpolicella grapes Corvina, Corvinone, Rondinella, Oseleta
PRUNING SYSTEM: Guyot
YIELD PER HECTARE: 40 hl/Ha
HARVEST PERIOD: Mid October
WINEMAKING TECHNIQUE: Light drying period of 20 days. The grapes are destemmed, pressed and vinified with delestage method. Alcoholic fermentation followed by malolactic one in vertical stainless steel vats. 3-6 months aging in 20 hl oak cask of Allier.
Bright red color with tints of purple. The mineral notes in the wine are accentuated with the period of maturation in the bottle. The nose is of sharp spice and berries. On the palate it has good acidity and freshness. The persistent tannins give harmony to the wine. An aftertaste of black pepper and currant. Ideal served slightly cooled to 14-15°.
It pairs very well with nibbles and salami. Ideal on fresh dishes such as red tuna or salmon or with a chili seasoned pasta “alla busara”.