ORIGIN: Vineyard of the same name, owned by the Vaona family, located in the municipal district of Marano di Valpolicella.
SOIL: medium-textured alluvial soil of a calcareous nature. Optimal sun exposure guarantees quality production. Height 230-250 meters above sea level.
GRAPE VARIETIES: Corvina 30%, Corvinone 35%, Rondinella 25%, Molinara 5%, Raboso Veronese 5%. Age of the vineyard 10/40 years.
HARVEST: when ripe, the grapes are carefully selected and placed on bamboo racks where they undergo a TRADITIONAL drying process for about 5 months.
VINIFICATION TECHNIQUE: gentle pressing of the grapes prior to partial removal of the stems. This is followed by 7-10 days of maceration at low temperature (1-2°C), which promotes a higher concentration of varietal aromas. With the progressive increase in temperature, spontaneous alcoholic fermentation starts, which continues at a spontaneous temperature (15-20°C) under partially anaerobic conditions for over 20-25 days.
REFINING: refined in durmast oak barrels (15-30 hl) for 40 months, followed by 18 months in 10-hl wooden barrels, with a further period of 7 – 8 months in bottle.
Fragrance
Intense, of red fruit preserved in alcohol (cherry, plum), well combined with noble and persistent spicy aromas.
Aroma
Roasted, fruity, spicy, vegetal, balsamic
Taste
A remarkably concentrated taste, persistent and well balanced by an elegant and velvety tan structure.
Serving temperature
16°-18°C.
Mix
Corvina, Corvinone, Molinara, Raboso Veronese, Rondinella
Mixture description
35% Corvinone 30% Corvina 25% Rondinella 5% Molinara E 5% Raboso Veronese.
Matching
Agnolotti (stuffed meat and rice pasta, typically from the Piedmont region), ravioli (stuffed pasta), t-bone steak (Florentine steak), roasted red meat, fried, rice with mushrooms, red meat stew, red meat, pasta with sauce, Braised meat, kill, grilled meat, game, dishes with truffle, salted cheeses, tajarin (long pasta typical from the Piedmont region), meditation wines/dessert wines
Ideal with
Cured cheese, Red meat, Pasta meat
