Varieties

Principally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations.

Gegraphic Location

Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella) hilly areas in Valpolicella Classica close to Colle Masua.

Characteristics of the vineyard

Altitude: between 212 and 305m above sea level.

Exposure: east, Negrar in Valpolicella and west, Marano di Valpolicella.

Type of soil:soils originating from marine sediment, calcareous, not very deep and of average fertility.

Planting System: Guyot, from 3700 to 4500 vines per hectare.

Harvest

Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

Yield: 30-35 hectolitres of wine per hectare.

Vinification

The berries are gently destemmed and crushed.

Fermentation temperature: 8 - 15 °C.

Length of maceration: 4 – 6 weeks, with daily remontage and delestage every 2 – 3 days.

Malolactic fermentation: spring.

Ageing in steel tanks: 1 month.

Ageing in wood: 12 months in barrique and 2 – 3 years in Slavonian oak casks.

Ageing in bottle: 12 months.

Wine characteristics

Colour/Aroma/Taste: garnet red, with scents of preserved fruit, sour cherry, cherry, vanilla and raisins, and notes of spices.

Alcohol content: 16% Vol.

Available bottle size: 0,75 and 1,5 lt.

Food pairing

With roasts and game. It is also a dialogue or meditation wine and it may be served alone after a meal.

Serve at 18°C in large bowled glasses.