Groppello Crù

Geographical location of the vineyards: At Calvagese Riviera, in the Valténesi lands among the sunny hills between Desenzano and Salò.
Grapes used for production and processing: Groppello di Mocasina (95%) and Rebo (5%).

In part kept to dry for at least 2 months on aerated racks. The vineyard is cultivated using ecological systems, without irrigation, in gravelly soils rich in shells and fossils. During the grape veraison period, green harvesting is carried out (thinning out 20% of the bunches) to enhance the typical characteristics of the grapes. The ripe grapes are harvested by hand in small crates in the second half of September. After a long fermentation of the must in steel tanks at a carefully controlled temperature, the wine is aged in large wooden barrels (Slavonian oak) for at least 2/3 years. Colour: ruby red with amaranth reflections;
Nose: full with emerging spicy notes, scent of wild strawberries, unmistakable bitter almond aftertaste;
Taste: enveloping, tannic, full-bodied but surprisingly soft and fragrant. Contained but gracefully lively acidity.
Alcohol: 12.5% vol.

Qualification: a dry red wine with just the right amount of tannin, with unmistakable mineral notes that elevate it to a 'meditation wine'. Goes well: with pasta pie with meat sauce and porcini mushrooms; pumpkin tortelli, vegetable and mozzarella flans; grilled beef chops; stuffed veal roasts; Brescia-style game skewers; with cheeses: grana, provolone and blue cheeses.
Serving recommendations: Serve at room temperature 20°C - 22°C.