Corvina, Rondinella and Corvinone
Roller crushing and destemming; fermentation temperature no higher than 26 °C. Short maceration with frequent gentle pumping over, followed by early separation of the pomace to ensure that the fragrances and the natural roundness of the fruit remain unaffected. The fermentation continues slowly to the end at a temperature of about 20 °C, in order to encourage the malolactic, followed by clarification, racking, stabilization, bottling and sale.
Italian hors d’oeuvres (Parma ham and melon, salami and figs, etc…), white or boiled meats, or indeed any fairly straightforward dishes; worth trying with pizza.