| Grape varieties |
70% Corvina, 5% Croatina, 20% Rondinella, 5% Oseleta |
| Origin |
Municipality of Mezzane di Sotto – Monti Garbi - 300 m s.l.m. |
| Soil composition |
White with prevalently calcareous subsoil, with a loamy sandy fraction. |
| Harvest |
Harvesting: by hand into crates in the second week of September. |
| Production technique |
Pressing: gentle, with pneumatic press. |
| Vinification |
Fermentation: alcoholic at a controlled temperature with selected yeasts. Malolactic fermentation: natural in casks. Batonnage: once a month until one year old. Stabilisation: natural tartaric. |
| Ageing |
24 months in new, French, 500-litre tonneaux. |
| Pairing |
Pasta dishes with intricate sauces, grilled red meat, roasted and braised meats, lamb and game, ripe but not strong cheeses. |