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Description
Product of Italy. *Vintage shown in picture might not be current.
Location: the Valpolicella DOC area.
Harvest: in the beginning of October exclusively by hand.
Vinification: destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle.
TASTING NOTES
Colour: intense ruby red.
Perfume: complex, of red fruits, vinous and spicy.
Flavour: harmonic, full-bodied and velvety with well-balanced tannins and acidity
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