Vineyards: corvina, rondinella, molinara e negrara.

Grapes harvest time: beginning of October

Vinification technique: obtain from de-stalking and crushing of the grapes. The wine ferment with the skins at a controlled temperature for a period of time that change according to the vintage.
Alcoholic strength 12. %. Total acidity 5,5-6 gr./l.

Characteristics: red ruby color of middle intensity, fragrance with fruity note, fresh and dry flavour with velvet corp.

Pairings: dry wine ideal with boiled meet, cured pork meet and cheese. It’s a vintage wine to be served quite cool for its ligthness even though is a red wine.
Serve at 13-15 °C.