Cavriana – Mantova
The morainic hills were formed during the Quartenary period, characterized by fertile soils of clay and fine gravel.
PRODUCTION PER HECTARE
100 quintals of grapes.
Manually, in October.
Harvested by hand, using small crates; destemming, light pressing, pre-fermentation maceration, followed by traditional fermentation for 8-10 days. Malolactic fermentation and long ageing in steel tanks and bottle.
Intense red colour with purple tinges. Vegetal notes of aromatic herbs and spices with nuances of blackberry and blueberry jams. Smooth and silky tannins that enhance the sweet sensation of red fruits. Fresh and harmonious, having a typical, yet intriguingly delicate, savoury note.
Suitable for meat-based courses, such as roasts and stews or assortment of cured meats from Lombardy.