Production area: Negrar
Growth: Poiega

Area of vines: 2,5 Area of vines
Type of grapes: 75% Corvina, 20% Rondinella and 5% Molinara with short drying of about 40 days in boxes
Type of soil: Calcareous-silt-clay
Exposure: South west (204meters a.s.l.)
Density of planting: 3200 (old) 4150 (new) vines per hectar
Kilos of grapes: 2 kg per vine and 8000 kg per hectar

Short description of the vinification and ageing process: Fermentation with selected yeasts at controlled temperature (24°C) in steels vats with daily “follatura” for 7 days followed by “malolatic” fermentation to lower the total acidity of the wine.
The wine is then put into second passage barriques for 18 months plus 6 months in bottles.

Alcohol content: 13,5 % vol.

Characteristics: Intense ruby red colour, bouquet of cherries and ripe plums. The flavour is full bodied, well balanced and persistent.
Use: Serve with game, roasts and medium ripe cheeses
Serving temperature: 16/18 °C.
Annual production: 10.000 bottles