Dolcevita

Valpolicella, Verona, Veneto.

40% Corvina Veronese, 40% Corvinone Veronese, 20% Rondinella.

Withering from the end of September for about 90/100 days, in order to obtain an ideal concentration.

Soft pressing of the dried grapes in December/January; prolonged maceration for about 30/40 days with temperature control. Racking of the still sweet wine with about 100 g/l of sugar. Cooling at temperatures <10 °C and cleaning of the wine (continuous racking) to inhibit the continuation of the alcoholic fermentation and preserve the desired residual sugars.

Maturation in Slavonian barrels for 12 months. Evolution in bottle for at least 6 months.

Intense red color with purple reflections. Fine, ethereal, fruity, fragrant. Sweet, velvety and rich taste with notes of cherry and black cherry.

Analysis

Alcohol 14,5% Vol; Total acidity 5,5 g/l; Sugar residual 100 g/l; Net dry extract 38 g/l.

Dessert wine. Recommended with dry cakes, biscuits and shortcrust pastry. It also pairs nicely with strawberries or red berries. Ideal served chilled at 10-12 °C.

375 ml “Borgognotta”.