Corvina

“CORVINA”

Soil: mainly limestone and clay, typical of the Valpolicella Classica area. 

Grape varieties: 100% Corvina Veronese, trained using traditional pergola systems (approx. 3,300 vines/ha). 

Yield per hectare: 80 q/ha. 

Harvest: hand-picked at full ripeness; selected bunches are left to rest in crates for several weeks. 

Vinification: destemming and fermentation at controlled temperature with skin maceration for about 10 days. 

Ageing: approx. 12 months in large oak casks and 500-litre tonneaux.

Colour: deep ruby red. Analysis: alcohol 14% vol; total acidity 5.6 g/l; residual sugar 6 g/l. 

Aromas: ripe cherry, morello cherry and light spice notes, with hints of bitter almond. 

Palate: soft, warm and velvety, with good structure and a balanced, slightly bitter finish. 

Food pairing: flavourful first courses, red meats, roasts, aged cheeses and structured finger food; also suitable for tasting on its own. 

Serving temperature: 16–18 °C in large glasses.