Production zone: Negrar
Growth: Calcarole, Poiega, Sanperetto, Villa

Area of vines: 6 hectars
Type of grapes: 70% Corvina, 25% Rondinella and 5% Molinara
Type of soil: Calcareous – silt – clay
Exposure: South west (204/238 meters a.s.l.)

Short description of the vinification and ageing: Fermentation with selected yeast at controlled temperature (24°C.) in medium sized steel vats with daily “follatura” for 7 days, following which malolatic fermentation to lower the total acidity of the wine. The wine is then put into oak barrels for 12 months.

Alcohol content: 13,00 % vol.

Characteristics: Ruby red with bouquet of cherries, violets and pepper. Full bodied taste, slightly acid with a slight bitter aftertaste due to the type of soil.
Use: As aperitif slightly cooled, serve with white or grilled meats.
Serving temperature: 16 °C
Annual production: 20.000 bottles