Sant’Ambrogio di Valpolicella (Verona), hamlet Conca D’Oro.
Corvina Veronese 40%, Corvinone 20%, Rondinella 25%, Teroldego, Molinara, Croatina, Merlot, Oseleta 15%
Manual, from the middle of September depending on the climate and the variety of the grape.
When the harvest is complete, the grapes are de-stemmed and the vinification takes place in steel vats, temperature controlled to 25°–26°C. The fermentation takes around one day. The malolactic fermentation can be controlled before the bottling.
REFINING AND AGING
In the bottle, laid down for 3 months
12,5 % Vol
In 0,75 l
TASTING NOTES AND FOOD PARING
A young wine whose freshness and unpretentiousness, makes it suitable for all types of food, especially pasta and cold dishes. It has been conceived also to accompany fish, including fresh water fish and to be served at a slightly lower temperature.