It is the symbol of our land: an everyday wine, young, simple and fresh. It is a wine full of joy and rich in scents of sour cherry and cherry, amazingly easy to drink. To drink it is like strolling through the valleys of Valpolicella Classica, experiencing colours and scents, learning about history, culture and tradition.

Estate’s vineyards in Jago and Costa del Buso (Negrar in Valpolicella) and Figari (Marano di Valpolicella), hilly areas in Valpolicella Classica.

Altitude: between 230 and 423 m above sea level.

Exposure: east, Negrar in Valpolicella, and west, Marano di Valpolicella.

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

Planting system: Guyot, from 3,300 to 4,500 vines per hectare.

Yield: 90 quintals of grapes per hectare.

Manual harvest, from middle of October, the grapes are carefully selected and placed in baskets.

The berries are gently destemmed and crushed.

Fermentation: in steel tanks.

Fermentation temperature: not exceeding 28 °C.

Length of maceration: 8 to 11 days, with daily remontage and 1 or 2 delestages.

Malactic fermentation: autumn.

In steel tanks: until March.

In bottle: 3 months.

Colour: ruby red.

Aroma: rich and very fi ne, with scents of cherry, red bilberry and blackberry.

Taste: lively fresh with light tannins, light bodied and drinkable, long and elegant lasting fl avor.

12.5% Vol

With salami, bacon, bacon fat – classical Veronese appetizers – accompanied by polenta, with cod, marinated sardines and lake fi sh. With informal fi rst and second courses, typical everyday dishes.

Serve at 14-16 °C, in medium bowled glasses.

2-3 years.

607 of 375 ml