Types of grapes: Corvina, Rondinella, Corvinone, Cabernet
Winemaking: Roller crushing and destemming; fermentation temperature no higher than 26 °C. Short maceration with frequent gentle pumping over, followed by early separation of pomace to ensure that the floral fragrances and the natural roundness of the fruit remain evident.
Ageing: in stainless steel tanks
Alcohol content: 12,5% vol.
Colour: ruby red
Bouquet: vinous, intense and typical
Flavour: dry, mellow and well-balanced
Serving suggestions: Italian-style hors d’oeuvres, white or boiled meats; ideal throughout the meal; worth trying with pizza.
Serving temperature: 16°-18° C