A red wine made from Cabernet DOC ivlontelio grapes selected from the Asolani hills.
Production area:

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.
Training system:

Plants per-hectare:

Harvest period:

Mid October.
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.
Serving temperature:

18° C
Technical details:

Alcohol: 12.5% vol. Acidity: 5.0 g/lt Net extract: 27 g/lt