Area of Production: Region: Veneto. Hilly moraine on the eastern shores of Lake Garda.
Grapes: Produced from red grapes Merlot, Sangiovese and, depending on the vintage, also a limited percentage of Corvina. System of growing: espalier with guyot.
Soil Composition: Argillaceous of morainic origin.
Vinification and Production System: Soft pressing, then fermentation for 6-8 days at controlled temperature (22-24°C.), preservation in thermoconditioned inox tanks and cold bottling in sterile bottling line.
Organoleptic Description: Wine with a complex structure and rich color, dry, full-bodied, mellow and aromatic with its own distinct personality.
Color: Intense ruby red.
Bouquet: Fragrant, typical and intense, with hints of berries.
Taste: Full-bodied, velvety and harmonious.
Serving Temperature: To be served at 16-18°C.
Preservation: Can be aged for 2-3 years. Store in a fresh, dry and dark place.
Gastronomic Suggestions: Perfect with first courses, meat, cheese and grilled fish.
Total acidity g/l: 5,20
Sugar g/l: 10,0
Total sulphurus anhydride mg/l: 90
Free sulphurus anhydride mg/l: 28
Total dry extract g/l: 27,0
Volatile acidity g/l: 0,34