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Dry red wine.

Production area
Valpolicella area, province of Verona.

Corvina 70%, Rondinella 20%, Negrara/Rossignola 10%.

Intense ruby red.

Pleasantly vinous, with a light almond hint.

Dry, fresh, soft, with cherry and plum sen-sation on the palate, with a pleasant aftertaste.

Best served with
It goes perfectly with many kinds of food such as pasta, grilled or roasted red meat, medium ripe cheese. Serving temperature 18°/20°C.

Harvest rigorously hand-picked from the end of September to the beginning of October.
Vinification: the grapes are destemmed and then pressed. The must is left to macerate with the skins for about ten days. Upon completion of the malolactic fermentation the wine remains to rest while awaiting bottling.
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