Awarded
It is an all-round red and particularly recommended with game, roast meats and cheese.
Production area
The vineyards around the village of Cornaiano are 450 m above sea level, on moraine soils from the ice age. The position and exposure of the slope mean optimum sunlight which, together with the characteristics of the land, grows a full, lasting wine.
Vinification
After destemming and gentle pressing, the grapes are taken to the steel fermenting vats (100 hl), complete with pumpover system to increase the level of extraction from the grape skins. Maceration on the skins lasts 10-15 days. After fermentation (100% malolactic) the must is matured for 5 months in in large oak cask.
| Production area |
Cornaiano |
| Grape varieties | Schiava |
| Yield | 70hl/ha |
| Alcohol | 13,30% |
| Acidity | 4,40 g/l |
| Sugar | 3,10 g/l |
| Ageing ability | 5 years |
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