| Grape Varietal: | Corvina, Corvinone, Rondinella |
| Pronunciation: | “cor-vin-a””cor-vi-non-ay”
“ron-di-nella” |
| Tasting Notes: | Wine with a velvety, raisiny character combined with the structure and typical stylish bitterness to give it a good balance. Has a persistent flavor. |
| Food Pairing: | Tastes well with red meat or aged cheeses. |
| Serving Notes: | 16-18C |
| Grape History: | This wine is made from grapes harvested in various vineyards located on hills in the Valpolicella zone, such as Mezzane and Tregnago Hills. |
| Harvest: | Harvests at the end of September, beginning of October. |
| Vinification: | Appassimento method, a process where grapes are left to dry for several months and then pressed. |
| Aging: | In Slavonian oak barrel for about 3 years. |
| Bottling: | Varies |
| Alcoholic Content: | 16% by volume |
| Sugar: | 5 g/l |
| Total Acidity: | 6.9 g/l |
| Location: | Veneto Region |
| Altitude: | 825-990 feet |
| Soil: | Clay and limestone with a strong rock structure. |
| Density: | 5500 vines/hectate |
| Trimming Technique: | Guvot |
| Structure: | Varies |