Additional information
PRODUCTION AREA | Tregnago - VR |
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SOIL | Limestone |
VINEYARD ALTITUDE | 400-450 m a.s.l. |
DENSITA' DI IMPIANTO | 9000 vines per hectare |
TRAINING SYSTEM | Guyot |
GRAPES | 50% Corvina , 30% Corvinone, 15% Rondinella, 5% Rebo and Sirah |
HARVEST | First 2 weeks of October, by hand |
DRYING | In a drying room with controlled humidity for about 120 days |
DESTEMMING | With whole grape |
MACERATION | Pre-fermentation cold maceration |
FERMENTATION | In stainless steel tanks at controlled temperature |
AGEING | In 225 litre French oak barrels (30% new barrels, 70% second hand barrels) for 36 months |
BOTTLE AGEING | 24 months |
COLOUR | Intense ruby red |
BOUQUET | Cherry, plum, small red fruit, vanilla, chocolate, licorice |
FLAVOUR | Full-bodied, austere, fresh, elegant |
SERVING TEMPERATURE | 16-18° |
FOOD PAIRING | Roast meat, wild games, winged games, aged cheese, good as meditation wine. |
ALCOHOL | 15/15,5%vol |
RESIDUAL SUGAR | 3-5 g/l |
ACIDITA' TOTALE | 6,7 g/l |
AGEING POTENTIAL | 15 - 20 years |