Harvest in the third week of September. Pressing of fresh grapes, cold maceration for 7 days. Aging in stainless steel for 3 months, filtration and bottling. Bright ruby colour, this wine shows a typical fruity aroma with notes of cherry. It is medium bodied with good personality and freshness. Preferably should be drunk young, within 2-3 years after harvest of grapes. Serving temperature: 18-20 degrees C. The history of Venetian wine has special roots. In the Middle Ages they drank wine from every province in the Veneto, each with its own characteristics. The hilly area around Verona produces light, meltingly fruity wines with real character. A very small portion of the district’s production is represented by the fiery Amarone, the speciality of Verona, a wine partially made of dried grapes, fully fermented, which can be a grand wine. Corvina Veronese: 75%, Rondinella: 25%.