A red wine made from Cabernet DOC ivlontelio grapes selected from the Asolani hills.
Asolani Hills. The moderate temperature fluctuations and the good exposure to the sun allow for excellent ripening of the grapes.
About 130 m. a.s.l.
Type of soil:
Fertile soil of a clay/limestone composition. Well-drained.
Wine Production method:
Pressing followed by maceration for 10 days. The wine is then kept in 2,500 – litre oak barrels for 12 months.
8 months in bottles.
A ruby red colour with purple reflections. Intense aroma with hints of wild fruit from the local woodland, especially the wild cherry of the Asolani Hills. A dry taste with warm and intense sensations and moderate tannin.
Best served with:
Perfect with red meat and stew. Asolani cuisine: Valcavasia chestnuts stuffed quails with polenta.
Alcohol: 12.5% vol. Acidity: 5.0 g/lt Net extract: 27 g/lt