Roveiago
- IGT Bio
GRAPE VARIETIES
Corvina, Rondinella, Merlot
PRODUCTION AREA
Verona
VINIFICATION PROCESS
Red vinification with maceration on the skins for about 2 weeks to enhance the characteristics of the grapes. Alcoholic spontaneous fermentation is followed by a second maceration to enrich the bouquet and give more structure to the wine. After racking and pressing the wine complete the malolatic fermentation.
AGEING
In steel before bottling
BOTTLING
6 months after harvesting
ORGANOLEPTIC QUALITIES
Colour: ruby red with purple reflections, powerful in color Aroma: red fruits aroma, raspberry, blackberry and light herbaceous nuances. Floral hints of violets and roses. Taste: Soft and pleasant, round and juicy on the palate.
SERVING TEMPERATURE
16 C°
SERVING SUGGESTION
Ideal with savory first courses, cured meats, roast or grilled meats, and medium-aged cheeses.