Varieties

Principally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations.

Gegraphic Location

Jago (Negrar in Valpolicella) hilly area in Valpolicella Classica close to Colle Masua.

Characteristics of the vineyard

Altitude: between 240 and 252 m above sea level.

Exposure: east.

Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.

Planting System: Guyot, from 3700 to 4000 vines per hectare.

Harvest

Manual harvest, from the beginning to middle October; the grapes are carefully selected and placed in small baskets for a light drying of 15 – 20 days.

Yield: 60-65 hectolitres of wine per hectare.

Vinification

The berries are gently destemmed and crushed.

Fermentation temperature: not exceeding 28 °C.

Length of maceration: 12 to 15 days, with daily racking and delestage.

Ripasso: traditional technique which involves maceration-refermentation on the grape skins and solid matter left over from the fermentation of Recioto.

Ageing in steel tanks: up to the “Ripasso”.

Ageing in wood: 12 months (1/3 barrique, 1/3 tonneau, 1/3 in Slavonian oak casks).

Ageing in bottle: 4 – 6 months.

Wine characteristics

Colour/Aroma/Taste: intense ruby red, with scents of fruits of the forest, sour cherry, cherry and notes of spices.

Alcohol content: 13,5% Vol.

Food pairing

With white and red grilled meat, roasts and mild or medium cheeses.

Serve at 18 °C, in medium bowled glasses.