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Intense ruby-red color, with a complex bouquet reminiscent of prunes, cherries and redcurrants.
The oak ageing adds a pleasant roasted and spicy aroma. On the palate, it is full-bodied, supple and well-balanced with a long finish.
|When to Drink||Now|
|Grapes||70% Corvina, 20% Rondinella, 10% Cabernet Sauvignon|
|Volume||75cl (Full Bottle)|
The grapes which are not left to dry follow a simple red wine vinification process. After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing colour extraction. Fermentation takes place at a controlled temperature of 25-26°C for 8-10
days. Frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins.
After racking, malolactic bacteria are added to induce a second fermentation. Following the “appassimento”, the dried grapes are vinified separately and using the same method.
Blending is carried out following the vinification and consists of approximately 30% of the “appassito” wine and 70% of the regularly vinified wine.
Approximately 40% of the blended wine is aged for 12 months in American and French barriques.
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