Pasta with different sauces, white meat, roasted or grilled.
Production
The manual harvesting of the grapes is followed by de-stemming and traditional maceration for a period of 10 days in stainless steel fermenters. At the end of the alcoholic fermentation, the wine is separated from the skins with gentle pressing and aged in oak casks for about 12 months.
Winery
This classic wine from the Valpolicella area is made from Corvina, Rondinella and Corvinone grapes.
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