Corvina, Corvinone, Rondinella, Oseleta and Croatina
Depending on the vintage, vinification begins sometime between January and the end of February, using roller crushers. Fermentation takes place in small vats (with a maximum capacity of 3000 litres); the temperature, raised initially to 10°C, stabilizes at 15°C till the end of the process. Maceration lasts for over 40 days, with the must being pumped over the skins twice a week.
After two rackings (around May/June), part of the clear wine (20%) is transferred into new small oak barrels, and the rest into 2000-litre casks, where it ages for a number of years.
After bottling, the wine matures for at least 12 months in the bottle.
Excellent with hearty meat and game dishes, as well as very mature and strongly-flavoured cheeses. A wine to be sipped slowly in convivial company and a foil for sparkling after-dinner conversation — it will be a pleasant surprise!