URSPRUNG: Ving\u00e5rd med samma namn, \u00e4gd av familjen Vaona, bel\u00e4gen i kommundistriktet Marano di Valpolicella.<\/p>\n
JORD: medelstrukturerad alluvial jord av kalkhaltig natur. Optimal solexponering garanterar kvalitetsproduktion. H\u00f6jd 230-250 meter \u00f6ver havet.<\/p>\n
DRUVSORTER: Corvina 30%, Corvinone 35%, Rondinella 25%, Molinara 5%, Raboso Veronese 5%. Ving\u00e5rdens \u00e5lder 10\/40 \u00e5r.<\/p>\n
SK\u00d6RD: n\u00e4r de \u00e4r mogna, v\u00e4ljs druvorna noggrant ut och placeras p\u00e5 bambust\u00e4ll d\u00e4r de genomg\u00e5r en TRADITIONELL torkningsprocess i cirka 5 m\u00e5nader.<\/p>\n
VINIFIKATIONSTEKNIK: f\u00f6rsiktig pressning av druvorna innan stj\u00e4lkarna delvis avl\u00e4gsnas. Detta f\u00f6ljs av 7-10 dagars maceration vid l\u00e5g temperatur (1-2\u00b0C), vilket fr\u00e4mjar en h\u00f6gre koncentration av sortaromer. Med den progressiva temperatur\u00f6kningen startar spontan alkoholj\u00e4sning, som forts\u00e4tter vid en spontan temperatur (15-20\u00b0C) under delvis anaeroba f\u00f6rh\u00e5llanden i \u00f6ver 20-25 dagar.<\/p>\n
RAFFINERING: raffinerad p\u00e5 durmast ekfat (15-30 hl) i 40 m\u00e5nader, f\u00f6ljt av 18 m\u00e5nader p\u00e5 10-hl tr\u00e4fat, med ytterligare 7 – 8 m\u00e5nader p\u00e5 flaska.<\/p>\n
Doft
\nIntensiv, av r\u00f6d frukt konserverad i alkohol (k\u00f6rsb\u00e4r, plommon), v\u00e4l kombinerad med \u00e4dla och ih\u00e5llande kryddiga aromer.<\/p>\n
Arom
\nRostad, fruktig, kryddig, vegetabilisk, balsamico<\/p>\n
Smak
\nEn anm\u00e4rkningsv\u00e4rt koncentrerad smak, ih\u00e5llande och v\u00e4lbalanserad av en elegant och sammetslen solbr\u00e4nna struktur.<\/p>\n
Serveringstemperatur
\n16\u00b0-18\u00b0C.<\/p>\n
Blanda
\nCorvina, Corvinone, Molinara, Raboso Veronese, Rondinella<\/p>\n
Blandningsbeskrivning
\n35% Corvinone 30% Corvina 25% Rondinella 5% Molinara E 5% Raboso Veronese.<\/p>\n
Motsvarande
\nAgnolotti (fylld k\u00f6tt- och rispasta, typiskt fr\u00e5n regionen Piemonte), ravioli (fylld pasta), t-bone steak (florentinsk biff), rostat r\u00f6tt k\u00f6tt, stekt, ris med svamp, r\u00f6tt k\u00f6ttgryta, r\u00f6tt k\u00f6tt, pasta med s\u00e5s , Br\u00e4serat k\u00f6tt, d\u00f6da, grillat k\u00f6tt, vilt, r\u00e4tter med tryffel, saltade ostar, tajarin (l\u00e5ng pasta typisk fr\u00e5n regionen Piemonte), meditationsviner\/dessertviner<\/p>\n
Perfekt med
\nStekt ost, R\u00f6tt k\u00f6tt, Pasta k\u00f6tt<\/p>\n","protected":false},"excerpt":{"rendered":"
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