COL DE LA BASTIA

Grape varieties: 65% Corvina, 15% Corvinone + 10% Rondinella + 10% other varieties

Vineyards: 12 hectars located in Bastia, exactly on the valley between the Val d’Alpone and Val d’Illasi. The shaley clay - subalkaline land, is formed in a broad plateau with slight slopes, produced by the alteration of limestone formations and in particular the white and red scales. The volcano (basalt) is non-existent. Altitude: 450m/above sea level.

Vine age: New plantings and old one of 20-35 years

Vines per hectare: 5200

Production: 60 - 70 Hl/Ha

Harvest: Hand picked during the last two weeks of September

Fermentation e maturation: Ripasso is the traditional method where the Valpolicella wine is re-macereted on the pomace from the dried Amarone grapes. The wine is aged in 500/1000 lt oak barrels for 18 months.

At first glance: Ruby red colour

On the nose: Red small woodland fruits

On the palate: Hints of fresh red small woodland fruit. Soft and balanced tannin.

Service temperature: 16-18°C