Corvina between 45% and 65%
Corvinone between 20% and 30%
Rondinella between 5% and 30%
The grapes remain in the drying facility for 3-4 months in wintertime, during which they undergo physical processes. The most evident is the drying of the grapes. 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 drying period of the grapes used to produce this wine is longer than the one of Amarone’s grapes
The ageing is in tonneaux and barriques and lasts 36 months. The wine is blended in cylindroconical vats, where it remains for 6 months. Then it refines at least 6 months before commercial release.
Complex bouquet with aromas of plum, blackberry jam, elderberry syrup, cinnamon, caramel. On the palate it is warm, and its tannins are smooth. It is perfect with red meat, cooked at low temperature, also braised meat. To be combined also with venison or game dishes. It surprises with chocolate-based desserts, with dense and high-quality cocoa.