Vineyard sited on the hills of Valpolicella, at an altitude of approximately 250 meters. Clay-rich soils on basaltic marls.

Corvina and Corvinone 70% - Rondinella 20% - Molinara, Dindarella and other types 10%. Manual harvest.

Gentle crushing, followed by a maceration on the skins for about 8 hours and a fermentation of the clarified must in stainless steel tanks.

Pale pink.

In stainless steel tanks for a brief period of approximately 2-3 months. Following aging on the yeasts for 36 months. Dosage Liqueur d'expédition: 3g/L.

12% Vol.

75 cl.

Pairings Ideal as aperitif and also paired with fish dishes.

4º/8°C