DENOMINATION: Rosso Veronese I.G.T.
GRAPES: Corvina 60% - Cabernet 20% - Merlot 20%.
PRODUCTION ZONE: Caprino Veronese.
VINE PROTECTION METHODS: Integrated pest management; controlled environmental impact.
HARVEST PERIOD: First ten days of September.
PRODUCTION METHOD: Drying for 2-3 months in 6 kg crates. Cold maceration of the grapes at a temperature below 10°C per 5-6 days, accompanied by daily pumping-over. Natural increase of the temperature to 23°C, with intensified pumping-over and start of the alcoholic fermentation. Draining off and finishing of the alcoholic fermentation in temperature-controlled stainless steel tanks. Natural tartaric stabilisation.
AGEING: Maturation for a minimum of 30 months in oak casks and barriques, of different sizes and origins (Slavonia, France and North America).
ALCOHOL: 14,50% vol.
COLOUR: Bright, deep ruby red.
NOSE: Small, ripe red fruits (strawberries, raspberries, cherries), fleshy red roses and dark spicy notes (tobacco, cocoa powder, liquorice).
FLAVOUR: Rich, intense and mouth-filling, with smooth tannins and an appealing tanginess.
SERVING SUGGESTIONS: Elaborate red meat dishes, game, and hard cheeses.
SERVING TEMPERATURE: 16-18°C.
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