Winemaker Notes

At the nose typical flavours of cherry, blackberry and spicy notes. It is full bodied, round and soft. Tannins are smooth. Well-structured and balanced.

Corvina, Corvinone and Rondinella 

The grapes remain in the drying facility for few months in wintertime, during which they undergo physical processes. The most evident is the drying of the bunches. The average reduction of the water content is around the 30% and 35%.
The result is a higher concentration of sugars, together with other components.

The grapes are destemmed and pressed. The must is fermented in stainless steel tanks: the temperature during the first phase of skin contact is between 2° and
5° C (at the same temperature of the grapes leaving the drying facility). The fermentation lasts about 25 days and takes place at temperatures between 20° and 24° C.

The ageing takes place in tonneaux and cylindric-conical wooden vats and lasts 30 months. The wine is then blended in stainless steel tanks where it remains for 6 months before commercial release.