The typical wine of Valpolicella: light, dry and medium-bodied.
Ruby red in colour with a youthful and fruity bouquet and soft, delicate flavour. Ideal to accompany pasta and rice dishes, white meat and any other simple dish. Best served at 18°C.
Corvina (50%), Corvinone (30%), Rondinella (20%)
The grapes are harvested in the first ten days of October.
De-stalking and gentle pressing followed by maceration lasting approx. 10 days during which time manual punching down and pumping over is carried out. Fermentation temperature: 20-25°C. After being drawn off, the wine undergoes a process of malolactic fermentation.
Ideal to accompany pasta and rice dishes, white meat and any other simple dish.