Traditional red dry wine of intense structure with excellent minerality, from a high hill vineyard, produced with the double fermentation method. The first fermentation is done with slightly dried grapes, pressed in November, and the second fermentation is done with added dried pressed grapes from Amarone Valpolicella DOCG in January. Fermentations are done in the patented tank Fermentino Ca’Botta® for an extra potent body.
Intense ruby red wine. The bouquet is rich in a variety of red berries, cherries, spicy herbs, and plums, combined with notes of chocolate, smoke, and minerals.
The taste is full of ripe cherries, blackberries, blackberries with tones of white pepper. Soft and elegant tannins and balanced acidity leave a feeling of freshness and desire to try this wine again and again.
This wine is perfect for meat dishes, such as venison and red meat. The wine is ready for use immediately after opening the bottle, but for an optimal taste and an elegant flavor, it is advisable to oxygenate the wine for at least 30 minutes.
Made from a selection of the best grapes collected strictly by hand, with careful quality control. Grapes are harvested from the beginning of September until the first week of October. The collected grapes are carefully placed into the net boxes, and dried with fresh air from the outside, ventilated with high altitude mountain air.
Yielded grapes, that have 80% of their mass, are pressed in November.
Vinification: Maceration and fermentation are done in the stainless steel tanks Fermentino Ca’Botta® using a patented method. The duration of the maceration is 5 days at a temperature below 8ºC, fermentation is done for 10 days at a temperature below 20ºC.
In December, dried pressed grapes from Amarone Della Valpolicella DOCG are added to the wine and the wine is fermented for a second time, for 7 days at a temperature below 20ºC. As a result, each bottle has 1,4 kg of fresh grapes. After fermentation the wine is aged in oak barriques, made from American oak for 6 months.