Technical data taken from the site Production: types of grapes: Corvina 55-65%, 25-30% Rondinella, Molinara, Rossignol, Negrara 10%.
Vinification: maceration on the skins and fermentation at controlled temperature for 12 days at 25 ° with the traditional system of "cap submerged. Re-fermented in the spring of the following year on the skins of Amarone (method of review).
Ageing:
for two years, first in steel casks and then in traditional oak casks. Further refinement in bottle before shipping.
Features:
ruby \u200b\u200bred tending to garnet with nvecchiamento. Fruity aroma with hints of spices, dry taste, good acidity, great structure. Data: Alcohol 13.5%
I've tasted in the mountains, was a breezy evening and mom wanted polenta ... I wanted to settle and we stew: stew was Grassino strong ... was veal cheeks in red with some onions!
Definitely a good example of a review ...
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