Area of production: Negrar
Growth: Calcarole

Area of vines: 1 hectar
Grape types: 75% Corvina, 25% Rondinella and 5% Molinara drying out till beginning of March.
Soil type: Calcareous
Exposure: South west (315 meters a.s.l.)
Density of planting: 3200 (old) 4150 (new) vines per hectar
Kilos of grapes: 2 kg. per vine and 80 Ql per hectar.
Short description of vinification and aging process: Fermentation with selected yeasts in controlled temperature (24°C) in steel vats with gentle breaking up of the marc with air for 14 days. The wine is then put into barriques of the 1st. and 2nd. Passage for about 24 months then 6 months in bottles.
Drying out: Use of natural methods in boxes in racks in well aired environment with periodic control of the state of the grapes. Pressing at the end of February.
Alcohol content: 14% vol.
Residual sugar: 140 grams per litre
Characteristics: Deep ruby red colour, bouquet: red fruit jam and spices. The flavour is full bodied and warm with a typical slightly bitter aftertaste due to the soil type.
Use: interesting with sharp flavoured cheeses, simple desserts or at the end of a meal.
Serving temperature: 16 °C.
Annual production: 2500 bottles at 0,375 l