Mezzacorona cultivates this variety exclusively in Piana Rotaliana, Trentino.
Pressing with separation of the stems. Maceration of the skins with several pumpings over 5-6 day period, followed by a temperature-controlled fermentation at around 25-27°C (77-80°F). Maturation in oak barrels.
It has a ruby red color with violet reflections, an intense bouquet with wild berries notes, particularly blueberry, blackberry, raspberry. It is velvety tannins and structured.
Excellent complement to the traditional dishes. It pairs well with rich dishes, roasted and grilled meats or seasoned cheeses.