Origin Marano di Valpolicella | |||||||
Grapes 50% Corvina, 40% Rondinella, 10% Altre | |||||||
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Vinification The fermentation temperature ranges from 22° to 28 ° C. Following maceration for 12 days with manual flocking at a frequency of 3 per day for 20 minutes. Eventually the wine is transferred into barrels | |||||||
Fining
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Tasting Notes
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Service Temperature |
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Pallet |