Valpolicella, Veneto

GRAPES

60% Corvina, 35% Rondinella, and 5% Molinara

VINIFICATION

Once harvested, the grapes are semi-dried on wooden racks and stored in well-ventilated rooms for approximately 120 days. Following vinification, the must is macerated on the skins for seven to eight days at a low temperature. After an arduous fermentation process, lasting four to six weeks, the wine is set to age in 792-gallon Slavonian, oak barrels for two years, then an additional six months in the bottle before being released.

COLOR

Garnet with brilliant ruby reflections

BOUQUET

Full, ample, and elegant; hints of wild berries, prune, chocolate, violet, licorice, and sweet tobacco scent

PALATE

A velvety full-flavored wine: extremely rich, mouth filling, and persistent on the palate; shows cranberry, leather, cloves, round tannins, and sweet spices

FOOD PAIRINGS

Ossobuco, braised veal shanks with polenta or cheeses like Parmigiano Reggiano, Pecorino, Gouda or blue cheeses like Gorgonzola, Stilton or Roquefort.