Country of Origin: Italy - Veneto
Vintage: 2018 
Alcohol: 14%
Grape Variety: Corvina, Corvinone , Rondinella
Food Pairing: Grilled red meat.
Decanting Times: 20mins

Winemaking: Harvest: early October exclusively byhand. Vinification: Destemmed then gentle pneumatic pressing. Fermentation temperature between 25and 28 ℃. Maceration for 10 days withpunch-downs 3 times a day. Storage instainless steel vats until February then "Ripasso" or se-cond fermentation onAmarone lees for 15 days ata temperature of 15 ℃ with daily punchdowns. Full malolactic fermentation. Aging in wood, steel the bottle.

Tasting Notes: Intense ruby red with hints of violet, complex, aromas of red fruits, vinous and spicy, harmonious, full bodied, velvety smooth with the ideal balance of tannins and acidity.
 
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