VARIETIES

Native Corvina (65%), the major variety in great Verona reds, and Cabernet Sauvignon (35%), a French grape that has adapted well to the soils and climate of the valleys to the north of Verona, well-suited to a late harvest.

HARVEST

The grapes used to blend Creso are harvested perfectly ripe. The Cabernet Sauvignon is dried for about 30 days in drying lofts.

WINEMAKING METHOD

Corvina is fermented alone and fresh right after harvest, while the Cabernet Sauvignon is dried and then crushed and added to the Corvina wine for second fermentation. Dried, concentrated Cabernet Sauvignon brings its precious silky tannins and overall adds unique texture and body, showcased by the Corvina’s subtle elegance.

AGEING

After alcoholic fermentation, the wine is moved to small new American and French oak barrels where it undergoes malolactic fermentation and subsequently ages for 12 months. After bottling, the wine matures for 6 months in bottle.

SENSORY PROFILE

The wine has a deep, vibrant hue with ripe red berries, vanilla and chocolate on the nose, and typical Corvina notes of cherry and plum on the palate.

14,50 %.

AGEING POTENTIAL

8–10 years in bottle, laid down in a dark cellar.

FOOD PAIRING

Recommended with grilled and barbecued meat, filets, red meat, and very mature cheeses.