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, 20% Rondinella |
| DESTEMMING | With whole grape |
| MACERATION | Pre-fermentation cold maceration |
| FERMENTATION | In stainless steel tanks at controlled temperature, on Amarone skins according to tradition |
| PRESSING | Soft |
| AGEING | In 225 litre French oak barrels (second hand barrels) for 12 months |
| BOTTLE AGEING | 6 months |
| COLOUR | Ruby red |
| BOUQUET | Ripe cherry, red fruit, spicy notes |
| FLAVOUR | Dry, savoury, harmonious |
| SERVING TEMPERATURE | 18° |
| FOOD PAIRING | Red meat, roast meat |
| ALCOHOL | 14,5/15%vol |
| RESIDUAL SUGAR | 3-5 g/l |
| ACIDITA' TOTALE | 6,3 g/l |
| AGEING POTENTIAL | 10 years |
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