Description
Characteristics
Region
Valpolicella, Verona, Veneto.
Grapes
Corvina 40%, Corvinone 40%, Rondinella 20%. Manual harvesting and selection of the bunches at the end of September/beginning of October.
Vinification
Soft pressing of the dried grapes in December/January. Fermentation at controlled temperature and maceration on the skins for 30/40 days, with 2 daily pumping overs.
Tasting notes
Deep garnet red color. Ethereal, vanilla, spicy aroma, with hints of cherry, bitter almond and plum. Full, warm and velvety flavor.
Gastronomy
Great red meditation wine, ideal with meat dishes, roasts, game and mature cheeses. It also pairs well with desserts such as dark and bitter chocolate. It is recommended to uncork at least one hour before and serve at a temperature of 17-18 °C.
Analysis
Alcohol 15,5% Vol;
Total acidity 5,8 g/l;
Sugar residue 6 g/l;
Net dry extract 32-33 g/l.
Bottle
750 ml Special Consortium “Borgognotta”
