Corvina between 45% and 65%
Corvinone between 20% and 30%
Rondinella between 5% and 30%
The grapes remain in the drying facility for few months in wintertime, during which they undergo physical processes. The most evident is the drying of the bunches. The average reduction of the water content is around the 30% and 35%. The result is a higher concentration of sugars, together with other components.
The ageing takes place in tonneaux and cylindric-conical wooden vats and lasts 30 months. The wine is then blended in stainless steel tanks where it remains for 6 months before commercial release.
At the nose typical flavours of cherry, blackberry and spicy notes. It is full bodied, round and soft. Tannins are smooth. Well-structured and balanced. It is perfect combined with braised meat, grilled red meat or beef filet. Ideal with medium matured cheeses