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:
12,00% vol.
Vinification technique:
it starts with drawing off the juice after one night of maceration with “salasso” technique, followed by fermentation at a controlled temperature; for the following four months the wine is subject to the batonnage technique, or stirring of the lees on a weekly basis.
Food and wine pairing:
recommended with fish, seafood, oriental dishes like sushi.