Soil:
hilly soil of morainic origin
Vine training:
pergola
Grape varieties:
80% corvina
10% rondinella
10% molinara
Harvest:
hand picking
Vineyard location:
Calmasino di Bardolino (VR)
Production:
120 q.li/ha
Aging:
stainless steel vats
Alcohol:
12,50% vol.
Vinification technique:
traditional skin fermentation for 7 days; for the following 4 months the wine is subject to the batonnage technique, or stirring of the lees on a weekly basis.
Food and wine pairing:
easy-drinking wine, recommended with the several dishes especially pasta with rich meat and vegetarian sauces, main courses with white meat and fish