Raffaello Rosso Veronese

Production area

NEGRAR (Classic and Historic Valpolicella).

Harvest

Manually selected in boxes in the beginning of september. They will be raised for 4-5 months.

Winemaking

Natural fermentation in steel containers using natural yeasts. It takes about 50 days.

Aging

The ageing takes place in barriques (225 litres) for 6–8 months Italian cherry.

Organoleptic test

Ruby red color, with intense aromas and decided. Its aroma is already present as a wine with plenty of fruit with hints of cherry, black cherry and dried flowers. On the palate return of ripe fruit, cherry, dried flowers. elegant and very persistent wine.

Grapes

Corvina, Corvinone, Rondinella, Oseleta, Negrara.

Kilograms of grapes

3 kg/vineyard.

Alcohol content

15% Vol.

Accompaniments

Very good with spicy cheese, gorgonzola. Excellent with game or red meat or important as a sipping wine.

Service temperature

Between 16 and 18°C.