Red grape varieties
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PRODUCTION AREA
Morainic hills of the hinterland near Garda Lake.
GROUND CONSTITUTION
The Morainic Hills were formed during the Quaternary period, characterized by fertile soils of gravel.
VINEYARD SYSTEM
Simple arch.
GRAPE VARIETIES
Red grape varieties.
PRODUCTION PER HECTARE
110 quintals of grapes
HARVEST
Manual, end of September.
VINIFICATION
The grapes, after pressing and destemming, are left to macerate for a fairly long period, with frequent pumping over, in order to extract the characteristic colour and aromas. After racking, the wine is left in steel tanks where it completes the malolactic fermentation, followed by a refi nement period in the bottle.
ORGANOLEPTIC CHARACTERISTICS
Intense ruby red colour. Vivid and clear aromas of pepper, blackpepper, blueberries, currants, raspberries with herbaceous and spicy notes. Smooth and silky tannins on the palate.
PAIRINGS
Tannins, herbaceous notes and the fragrance of red fruits are perfect pairings with grilled meat, boiled meat, hamburgers, pasta with game meat ragout, mature cheese.
SERVING TEMPERATURE
16-18° C
ALCOHOL CONTENT
13,5%
BOTTLE CONTENT
