Valpolicella, near Verona
Crushing-destemming of the grapes.
Fermentation temperature between 22 and 28 °C.
Maceration time: 8 days.
Total acidity: 5,60 g/l
Alcoholic degree: 11,50 %
Bright ruby color, this wine shows a typical fruity aroma with notes of cherry. It is medium bodied with good personality and freshness. Preferably should be drunk young, within 2-3 years after harvest of grapes. An all-round wine with first and second courses, perfect with red meat and cheese.
Serving temperature: 18-20 °C