Additional information
PRODUCTION AREA | Tregnago - VR |
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SOIL | Limestone |
VINEYARD ALTITUDE | 400 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 90 days |
DESTEMMING | With whole grape |
MACERATION | Pre-fermentation cold maceration |
FERMENTATION | In stainless steel tanks at controlled temperature |
PRESSING | Soft |
AGEING | In 225 litre French oak barrels (second hand barrels) for 24 months |
BOTTLE AGEING | 18 months |
COLOUR | Intense ruby red |
BOUQUET | Cherry liqueur, small red fruit, plum, pepper and cinnamon notes |
FLAVOUR | Elegant, persistent |
SERVING TEMPERATURE | 16-18° |
FOOD PAIRING | Wild games, roast meat, red meat, grilled meat |
ALCOHOL | 14,5/15%vol |
RESIDUAL SUGAR | 3-5 g/l |
ACIDITA' TOTALE | 6,5 g/l |
AGEING POTENTIAL | 15 years |