A fine Veronese wine made with grapes that have previously undergone appassimento, the classic and traditional partial drying (raisining) of grapes in special lofts: after a late harvest, the grapes are partially dried, followed by slow fermentation and skilful, lengthy ageing.
Sanguine ruby-red in colour, dark and sombre at its core, it expresses generous red fruit but without excess or exuberance, especially plum and woodland berries, alongside a measured savoury note. All-enveloping, it has a hint of heady alcohol on the end.
The palate is soft, with firm but velvety tannins, a three-dimensional body, with a long and lingering finish that emphasizes the sweetness of the fruit and the wine’s expressive power without detriment to pleasure or finesse.
A majestic pairing with rich meats, especially furred game but also excellent with extra-mature cheeses.
AREA: Valpolicella, Veneto.
GRAPES: 60% Corvina, (including Corvinone), 35% Rondinella and 5% Molinara.
VINIFICATION AND AGEING: The grapes are semi-dried on trays, in well ventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinifi cation ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then matures in 30-hectoliter (792 gallons) Slavonian oak barrels for two years, and for a further six months in bottle before being released onto the market.
COLOUR: Garnet-red with brilliant ruby reflections.
BOUQUET: Broad and nuanced, with scents of wild berries.
FLAVOUR: Majestic and velvety, with richly fruity dried grape tones.
SERVING TEMPERATURE: Serve at 17° – 18° C. (63° – 64° F.).
FOOD MATCHES: A wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.
A wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.
Country of Origin:
Rua Quinta dos Álamos n.º 3
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