Winemaking and aging
Harvest By hand in wooden case in the third September decade Winemaking Mashed grapes fall in small 50 hl inox steel tanks. During fermentation dayly pumping over and delestage. Controlled temperature 28°C
Maturation The top of refining is reached 1 year after the harvest
 
Territory
Location Valpantena
Denomination Denominazione di Origine Controllata
Vineyard Altarol
Grape varieties Corvina, Rondinella, Molinara, Oseleta, Corvinone e Croatina
Production area Own vineyards in Valpantena between Poiano and Quinto in vicinity Figaretto
Vineyards They are located on a hills area with south exposure. Soils are clayey and strongly calcareous. Gujot training system with 4000 vines per hectare
 
Tasting Notes
Organoleptic analysis Dark ruby red with violet reflections. Cherry, plum, blackberry and intense violet nose, which is a typical characteristic of Valpantena production. The taste is dry and persistent
Food matching Ideal with Pasta, red meat and fresh or middle-mature cheese
Alcohol: 13.0% vol*
(* Depending on the year, the analytical values may vary slightly)
Serving temperature 16-18°C