Grapes: 65% Corvina and Corvinone, 30% Rondinella, 5% Molinara
Vineyard (location): Collina Masua
Drying: from the end of September to January in plateaux
Exposition: South – West
Altitude: from 350 m. to 400 “pergola” cultivation of the vines
Soil: clay and calcareous, drought-resistant
Vinification: The grapes are harvested at the end of September, the beginning of October, and stay to dry “fruttaio” (drying-room) for 100/120 days, then vinification in steel tanks in controlled temperature for 25 days and the fermentation starts. The fermentation will be stopped to preserve the percentage of sugar, necessary to guarantee the structure of this sweet wine. The wine is then racked five, six times then will age in big oak barrels of 30hl.
Bottle: 0,500 / 0,75
Alchocol: 15% in vol.
Acidity: 7,5 g/l
Reducing sugar: 71,6 g/l
Characteristics of the wine: this wine has a good persistence and a intense ruby-red color. Scents of raisins and cherries in brandy.
Service temperature: 14/16°
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