PRODUCTION AREA: Valpolicella area.
GRAPE VARIETIES: Corvina 70%, Rondinella 20%, Corvinone 10%
YIELD: 100 kg of grapes 70 litres of first pressing.
Alcohol 13.50% by Vol.
Total acidity about 5.50 g/l.
Net dry extract 27 to 29 g/l.
VINIFICATION: The grapes, hand plucked, are vinificated in red obtaining initially a Valpolicella Superiore. Later the wine is passed again into the fermentated grapes of the Amarone for five days.
AGEING: About 9 months in Slavonian oak barrels.
REFINEMENT: About 3 months in bottle.
SENSORY IMPRESSIONS: Intense ruby red colour. Pleasant fruity bouquet. Smooth and bodied wine, with a persistent and wrapping taste.
SERVING INFORMATION: 20°C in ballon glass.
DINING ACCOMPANIMENT: Meat, salami, cold cuts, medium aged cheeses.
LONGEVITY: If correctly stored, it evolves for about 4 to 5 years.