Grapes: 70% Corvina, 10% Corvinone, 20% Rondinella
Vinification: after the harvest, the grapes are dried until mid-April, to reach a potential residual sugar content of about 120-180 grams per liter. After pressing, the must is fermented in stainless steel tanks at a maximum temperature of 18 °C and matures for 24 months in 225-liter barrels. This is followed by 4 months of bottle refinement.
Tasting Notes: Dark ruby-garnet color with purple reflections, the nose expresses aromas of fresh, dried, pickled, candied cherries with hints of dark chocolate. On the palate, the sensations of cherry and chocolate stand out decisively. The tannins are silky and the acidity lively, the consistency almost viscous.
Pairings: perfect with Mon Chéri, excellent with a Black Forest, with gingerbread or with a tasting of dark chocolate.
Format: 500ml