Valeggio sul Mincio (Verona), Veneto - Italy.
Corvina Veronese 50%, Rondinella 20%, Marzemino 20%, Molinara 10%.
PRODUCTION TECHNIQUESType of soil: Rich in skeletal material, typical of the Morainic Hills.
Harvest: September - October.
Vinification: Fermentation on the skins at a controlled temperature for 10-12 days, ageing in steel barrels for 5/6 months.
Colour: Ruby Red.
Aroma: Scent of violet, cherry and dried fruit and nuts.
Tasting notes: Harmonious flavour, full bodied with an almond and cherry background.
First courses, white meat, freshwater fish. Serving temperature: 14° C - 18 ° C. Alcohol by volume: 12,5% vol.