Grape varieties:

Merlot 50%, Cabernet Franc 15%, Cabernet Sauvignon 25% plus local red varieties 10%.
Production area:

Vineyard Virginia and Vineyard of Roses.

About 160 m. a.s.l.
Type of soil:

Fertile soil of a clay composition. Well-drained.
Training system:

Spurred cordon and guyot.
Plants per-hectare:

Harvest period:

Mid October.
Wine production method:

Maceration with their skin for 17 days; separation of the wine from the skins; kept in stainless steel for the first four months and then transferred to oak barrels of 2.500 litres for 18-24 months.

tviihinum 12 months in bottles.

It has a strong ruby red colour with purple nuances. The aroma from the barrels mixes perfectly with a marvellous bouquet of wild berries, cherries, fruit preserve, liquorice and vanilla. The wine has a dry and warm taste; it is soft and elegant with tannic touches and a light and pleasant “salty” taste. It is a well structured wine.
Best served with:

Gri lled led meat and game. Also excellent with strong cheese. Asolani cuisine: Guinea-fowl in pepper sauce.
Serving temperature:

Technical details:

Alcohol: 13% vol. Acidity: 5,0 g/lt Net extract: 30g/It