A powerful dessert wine
An excellent dessert wine with a ruby red color with purple hues. Warm, velvety with cherry to match with a sweet good. It is a splendid dessert wine ideal with dry cakes and biscuits.
Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrar.
Kilograms of grapes: 3 kg/vigneyard.
Fading: The selection of the best grapes are still hand and, respecting the tradition, they still use tapes and wooden trellises. The grapes are left to dry until january/february in dry and well ventilated with periodic monitoring of the health of the grapes was. The pressing is done, depending on the year, in late january or early february.
Winemaking: The fermentation takes place in steel containers following the natural method in a dedicated room with controlled temperature. It is executed multiple times on the day of the hat breakage for about 40 days.
Alcohol content: 13% Vol.
Organoleptic test: Red garnet, with remarkable subtlety perfumes. The nose marmellatato and spirited with great complexity. very open and persistent bottom. In a very balanced mouth, ripe fruit aromas, black cherry; mouth of remarkable elegance immediately warm and enveloping, with ripe fruit and refreshing at the same time. Great length and persistence.
Accompaniments: Dessert wine.
Service temperature: Between 16 and 18°C.