Valpolicella, Veneto (Northeastern Italy)
Corvina, Rondinella and Molinara
VINIFICATION AND AGEING
After the grapes are rmoved from the stalks and pressed, the must is fermented with the use of rotating horizontal fermenting vats that assure delicate maceration of the skins. As a result, the wine takes on the colours, aromas and substances of the grapes from which it is derived. Once the vinifi cation has been completed, the wine is racked into oak barrels for maturation.
Bright, attractive and warm ruby-red color.
Ample and remarkably complex, with vinous tonesand welldefi ned scents of bitter almonds against a tenous background of wild berries.
Dry on the palate, with delicate veining, a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean.
The wine makes its best impression on the palate when it is served at a temperature of about 16° C. (61° F.).
The wine can be consumed throughout a meal and makes a particularly fi ne accompaniment for all meat dishes, savoury preparations of the rural tradition and cheeses that have been aged for moderate to long periods.