Grapes and percentages: Corvina, Rondinella, Molinara, Rossignola 70%-Cabernet Sauvignon, Merlot 30%.
Harvest time: End of September, first 10 days of October.
Processing: grapes to hand in wooden boxes at full maturation with selection and cleanliness of the bunch.
Drying: 120 days - at the end drying, further cleaning on hand of bunches.
Vinification: in the last week of February, in vat of wood.
Maceration: 10/12 days with the addition of enzymes. Fermentation at controlled temperature in the presence of selected yeasts. Malolactic fermentation fully carried out. The yield is 30% maximum per 100 KG of fresh grapes.
Maturation: stayed on the lees for six months. In tonneau second passage for 12 months, in steel 16 months.
Year of production: 2004-
Bottling: may' 07
Alcoholic content: 15% vol.
Aging in bottle: 8 months
Visual analysis: Ruby red colour with garnet reflections.
Olfactory analysis: stand out intense floral notes of red flowers, of dried fruit and with sensations balmy, of fruit with spirit and licorice.
Gustative analisys: In the mouth is powerful, alcoholic but surprisingly soft and fruity, elegant scent, of great personality.The long aromatic persistence once again puts the sensations perceived to smell, with notes of almond and cherry.
Food pairings: This wine offers the best in solitude, as a meditation wine. It combines however to dishes of meat of the Venetian cuisine and to mature cheeses with jams forest fruits
Serving temperature: 18/20°c
