Strong ruby red that becomes garnet. Typical and very intense bouquet but with a delicate, full, warm and velvety taste.
Corvina and Corvinone(70%), Rondinella (25%), Molinara (5%), with drying of grapes for a period ranging from 90 to 120 days with a loss of water of 30%.Alcohol 15% by Vol. Total acidity about 5,5-6‰. Dry extract 32-34‰.
Grand roasts, game, matured cheeses.
Made with the best grapes, after the traditional drying it is vinified according to the classical method. For its lower tannicity compared to the great Italian red wines (such as Barolo, Brunello di Montalcino….) it is largely understood and is suited to a large range of accompaniments.