Dry red wine.
Valpolicella Classic Area, in the province of Verona.
Corvina 75% and Rondinella 25%.
Hints of cherry and red fruits with a full and velvety taste.
This wine can be served throughout the meal, and is suitable especially for seasoned cured meats, game, red meat and roasts.
Wine grapes are harvested between 20 September and 15 October.
Red vinification follows, with maceration of the skins for 10 days; malolactic fermentation then takes place.