Indicazione geografica tipica

Soil
Very deep, calcareous valley soils.

Vinification
The grapes are harvested by hand with special care and left to raisin for about 2 months. Fermentation takes place in separate steel tanks at a controlled temperature of 20-24° C for 20 days. Malolactic fermentation in steel tanks follows, lending softness and harmony to the wine. Maturation in oak barriques for 8 months and a few months in the bottle enhance the structure and bouquet of the wine.

Tasting Notes
Corvina, the most important of Verona’s indigenous varieties, displays intense aromas of cherries, perfectly matches the softness of Merlot and the structure of Cabernet Sauvignon. Luminous ruby-red colour, on the nose this wine offers delicate floral notes, decisive aromas of dried fruit and currants and hints of vanilla and spices. In the mouth it is powerful, warm, with soft and enveloping tannins, persistent. On the finish there are notes of appassimento.

Food pairings
This wine is perfect with important main courses of red meat, Florentine steak, wild game, braised and roasted dishes. Also excellent with ripened cheese or
simply with aged Parmigiano Reggiano. Serve at 18° C.

Picàie
The name recalls the ancient tradition of hanging bunches of grapes in the attics of country houses. Farmers would leave the grapes to raisin until December when some would be offered at the Christmas table for good wishes while the rest was vinified to obtain an excellent wine.