Grape varieties: Corvina 50%, Corvinone 20%, Rondinella 20%, Molinara and Dindarella 10%
Intense ruby red color. The nose is reminiscent of dried grapes, with hints of cherry, plum and undergrowth, then closing with integral and refined aromas of pepper, spices and balsamic hints. In the mouth it is enveloping, dense and complex, with a very long persistence.
Pairing: wine to pair with aged cheeses, but also with complex dishes such as game and braised meats. Meditation wine.
Provenance: From the Castelrotto hill, in the heart of the historic Valpolicella, on the south-east ridge of Monte Dall’Ora at about 150/200 meters above sea level on calcareous-calcarenitic soils of Eocene origin. The 50-year-old vines are still trained according to the “vine married to tree” system, i.e. rows of vines interspersed with trees (mulberries, almond trees) that support them. They have kept the tradition of tying the shoots with willow branches (stropa) which are very resistant and flexible against the strong winter winds that run through this hill. Biodynamic cultivation.
Harvest: They only select grapes from own vineyards which are hand-picked from mid-September, selecting the best bunches in wooden cassettes placed under the roof rafters to dry naturally for about 3-4 months.
Vinification and Aging: Destemming is done at the end of December. Then follows a spontaneous maceration and fermentation in open oak vats for about 30-40 days with manual punch-downs. Aging in 25hl oak barrels for 3 years and in bottle for at least 30 months.
Analytical data: Alcohol 15.5% Vol. - Total acidity 5.21 g / l - Dry extract 37.34 g / l - Total sulfur dioxide 69mg / l. - Residual sugars g / l 3.166.