Le Pietre Rosso
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.
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.
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.