Grape varieties: Cabernet Franc , Cabernet Sauvignon and Merlot.
Denomination: Roeno Rosso della Vallagarina IGT.
Production area: Brentino Belluno, Verona.
Harvesting method: Manual, from the first ten days of October.
Vinification: the grapes are gently destemmed and pressed. The must obtained starts to alcoholic fermentation in steel containers at a controlled temperature between 28 and 30 ° C; simultaneously proceed to maceration performing several replacements. After this stage, the wine is racked, assembled and the malolactic fermentation in French tonneau, where it remains for about 12 months. The bottled wine is stored in thermo-conditioned premises for about six months.
Colour: Intense ruby red.
Scent: Very complex with distinct spicy and mineral notes that open to fruity perceptions of cherries, plums and currants.
Taste: Elegant, persistent, with soft tannins accompanied by excellent freshness.
Food pairings: Excellent with pasta dishes, red meat, game, medium and well-aged cheeses.
Serving temperature: 18°C
15% VOL