DENOMINATION: Rosso Veronese I.G.T.
GRAPES: Corvina 80% - Rondinella 15% - Other varieties 15%.
PRODUCTION ZONE: Caprino Veronese.
VINE PROTECTION METHODS: Integrated pest management; controlled environmental impact.
HARVEST PERIOD: End of September - Start of October.
PRODUCTION METHOD: Once pressed and destemmed, the grapes are deprived of about 25-30% of the must and subsequently cooled and put to macerate at a temperature below 10 ° C. After the 4th day the temperature is allowed to rise naturally up to 25 ° C.
AGEING: Once the alcoholic fermentation is over, the wine is aged for 12 months in concrete barrels and subsequently in oak barrels and barriques.
ALCOHOL: 13,50% vol.
COLOUR: Deep ruby red.
NOSE: Intense, notes of black cherry and small red fruits.
FLAVOUR: Intense and enveloping, with pleasant olfactory taste correspondence and tannic finish.
SERVING SUGGESTIONS: Grilled meat, fine cuts such as tomahawak. Wonderful on its own and in combination with aged cheeses.
SERVING TEMPERATURE: 16-18°C.
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