RED GRAPE VARIETIES
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PRODUCTION AREA
Cavriana – Mantova
GROUND CONSTITUTION
The Morainic Hills were formed during the Quartenary period, characterized by fertile soils of clay and fine gravel.
VINE TRAINING SYSTEM
Simple arch.
GRAPE VARIETIES
Red grape varieties.
PRODUCTION PER HECTARE
90 quintals of grapes.
HARVEST
Manual pickyng in trays at the beginning of october.
VINIFICATION
Produced only in favourable vintages with the best grapes selected from the most suitable parcels, that undergo a drying process in drying chambers for 40 – 50 days, vinified with a long maceration process. Maturation in medium-toasted French/American oak Tonneaux for 12 months. Subsequent refi nement in bottle for 5-6 months.
ORGANOLEPTIC CHARACTERISTICS
Intense ruby red colour with violet hues. Intense, wide and complex bouquet with fruit in spirit notes, cherry, wild berries. Spicy scents of vanilla, cloves, cinnamon, black pepper. Perception of roasted coffee, tobacco, liquorice. On the palate is warm, enveloping, great structured and with long and lingering finish.
PAIRINGS
Red meat, roasts, game meats and medium to mature cheeses.
SERVING TEMPERATURE
16-18° C.
ALCOHOL CONTENT
15%
AVAILABLE SIZES
