PRODUCTS

LE PIETRE ROSSO VERONESE IGT
Classic
Obtained from the finest grapes in the Veronese hills, this excellent wine with a dry fresh flavour has a gar-net-red colour and a slightly wild, spicy bouquet of cut grass, structured although not excessively alcoholic.
GRAPE VARIETIES
Corvina, Rondinella, Cabernet and other indigenous grapes to finish.
VINEYARD: GEOGRAPHICAL POSITION AND CHARACTERISTICS
The vineyards are all situated in the north of the province of Verona adjacent to the classic Valpolicella ar-ea, and have an average age of 30 years. The soil is Neolithic hilly, calcareous, thin and stony.
SYSTEMS: METHOD AND DENSITY
Guyot with about 4,500 vines per hectare for Cabernet, pergoletta Veronese for the others with about 3,500 vines per hectare.
VINTAGE: TIME AND METHOD
Mid and late September, with manual harvesting.
VINIFICATION
When they reach the cellar, the grapes are destemmed and crushed. The must and marc are fermented in special heat-controlled tanks for about 15 days with temperatures ranging from 19 to 22 °C with device for punching the cap, until the bouquet and colour have been extracted completely without need for pressing. This is followed by a brief spell in steel tanks and then ageing in bottles.
LE PIETRE ROSSO & CUISINE
Ideal with meat in general, from carpaccio (thin sliced raw beef) to roasts; whenever possible, use it as an ingredient in the dishes themselves. Serve at 16-18 °C.