La Roara - Rosso Veronese 2016/2017/2018/2019 2020

Corvina, Corvinone, Rondinella, Raboso Veronese

15.50%

7g/L

The harvest is done at the end of October with 5kg plateaux. People select manually the grapes in orther to have the best ripening. Drying between 50 and 60 days in fruttaio with optimal temperature, humidity and ventilation.

The pressing starts in November/December with the destemmer-crusher machine and maceration keeping the peel of the grape for 7/10 days at 8°C temperature, fermentation for 15 – 20 days at 20° – 23° C with a soft and continuous movement of the peels.Separation and pressing of the peels.The wine obtained is decanted and cleaned from the fermentation lees, put in french barrique whith its own peels to complete the alcohol and malolactic fermentation for 3 years and then aged in bottle for 1 year.

A great structur, rich and elegant wine. Rubi – violet red wine with a warm and intense bouquet. To the nose they detach perfume of cherry, strawberry, nuts, vanilla, cocoa and spicy notes.

18 – 20 °C

Contains sulfites