Morainic hills of the hinterland near Garda Lake.
The Morainic Hills were formed during the Quaternary period, characterized by fertile soils of gravel.
Red grape varieties.
PRODUCTION PER HECTARE
110 quintals of grapes
Manual, end of September.
The grapes, after pressing and destemming, are left to macerate for a fairly long period, with frequent pumping over, in order to extract the characteristic colour and aromas. After racking, the wine is left in steel tanks where it completes the malolactic fermentation, followed by a refi nement period in the bottle.
Intense ruby red colour. Vivid and clear aromas of pepper, blackpepper, blueberries, currants, raspberries with herbaceous and spicy notes. Smooth and silky tannins on the palate.
Tannins, herbaceous notes and the fragrance of red fruits are perfect pairings with grilled meat, boiled meat, hamburgers, pasta with game meat ragout, mature cheese.