Corvina, Rondinella and Barbera are vinified in the traditional manner, consisting of alcoholic maceration for 10-12 days at 24-26°C inside temperature-controlled fermenting tanks. They are pumped over the cap and punched down daily in order to optimise the extraction of the colouring substances. The wines thus obtained then have the lees drawn off and are aged in steel containers prior to assemblage, after which they are clarified and filtered.
Medium ruby-red in colour, darkening to garnet with age. Famous throughout the world for its characteristic nutty fragrance and its stylish, velvety, tangy flavour.
FOOD AND WINE PAIRING
Perfect at mealtimes along with red meats and Mediterranean-style pasta dishes, but also a pleasant conversation wine.
ALCOHOL CONTENT % VOL