Formiga
Valpolicella
Superiore DOC

The harvest takes place at the end of September with picking by hand and selection of the best and most sun-exposed grape bunches. The grapes are destemmed and gently crushed, followed by temperature-controlled fermentation in stainless steel vats at 22-24°C. Maceration for 10 days with regular daily delestage and pumping over. 6 months in stainless steel vats, 2 months in large barrels and 3 months of bottle-aging.

Pasta first courses with elaborate sauces, grilled red meat and fatty fish.

Intense, deep ruby red in colour. On the nose, it conveys notes of wild strawberries, redcurrants and sweet spices. On the palate, it is velvety and harmonious, full-bodied and mellow while maintaining a lively edge.