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.
Fruit origins
Withering from the end of September for about 140 days in order to obtain an ideal concentration.
Vinification
Soft pressing of the dried grapes in February; prolonged maceration for about 30 days with temperature control. Racking of the still sweet wine with about 130g/l of sugar. Cooling at temperatures < 10 °C and cleaning of the wine (continuous racking) to inhibit the continuation of the alcoholic fermentation and preserve the desired residual sugars.
Aging
Maturation in stainless steel at a temperature below 10 °C for approximately 10 months. Evolution in bottle for 3 months.
Tasting Notes
Intense red color with purple reflections. Fine, ethereal, fruity and fragrant. Sweet, velvety and rich taste with notes of cherry and morello cherry.
Gastronomy
Dessert wine. Recommended with dry cakes, biscuits and shortcrust pastry. It also pairs nicely with strawberries or red berries. Ideal served chilled at 13-15 °C.
Bottle
500 ml “Vinaria” (in a 6-bottle cardboar box).
Analysis
Alcohol 13% Vol;
Total acidity 6,0 g/l;
Sugar residue 135 g/l;
Net dry extract 36 g/l.
