|Fermentation & Ageing||
Manual harvest (third decade of September: selection of the best bunches exposed to the sun). After a natural over-ripening period in the fruit cellar of 100 to 130 days, pressing and long fermentati
A wine with a deep ruby red colour tending towards violet; clean and intense aromas of fruit syrup, walnut husk; flavours of cherry, berries and slightly spicy notes.
Is a splendid dessert wine, which goes well with traditional Veronese desserts such as Pandoro, Panettone, and shortcrust pastry, but can also be happily paired with soft and tasty cheeses such as go
Serve at a temperature of 18°-20°. Uncork at the moment so that it can release all the intensity of its aroma.