Additional information
| PRODUCTION AREA | Tregnago - VR |
|---|---|
| SOIL | Limestone |
| VINEYARD ALTITUDE | 400 m a.s.l. |
| DENSITA' DI IMPIANTO | 9000 vines per hectare |
| TRAINING SYSTEM | Guyot |
| GRAPES | 50% Corvina, 30% Corvinone and 20% Rondinella |
| HARVEST | Last 2 weeks of October, by hand |
| DESTEMMING | With whole grape |
| MACERATION | Pre-fermentation cold maceration |
| FERMENTATION | In stainless steel tanks at controlled temperature |
| PRESSING | Soft |
| BOTTLE AGEING | 2 months |
| COLOUR | Ruby red |
| BOUQUET | Red fruit, raspberry, blue raspberry |
| FLAVOUR | Dry, savoury, harmonious |
| SERVING TEMPERATURE | 18° |
| FOOD PAIRING | Pasta, white meat, poultry |
| ALCOHOL | 12,5%vol |
| RESIDUAL SUGAR | 5 g/l |
| ACIDITA' TOTALE | 6,9 g/l |
| AGEING POTENTIAL | To be drunk young, but can age 2-.3 years |
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