Tasting notes
Acidity, Fruity · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickSwordfish involtini with lemon and capers
Thin slices of fish wrapped with lemon and capers: the citrus acidity cleanses the palate while the saltiness enhances the fruitiness and freshness of the wine.
- Gratinéed polenta with mushrooms and aged cheese
A creamy layer of polenta with earthy mushrooms and sharp cheese: the soft texture and savory taste meet the moderate tannins and lively acidity of the wine.
- Warm goat cheese with honey, toasted walnuts and warm salad
The salty-milky notes and honey frame the fruitiness of the wine; the walnuts provide fat that harmonizes with the body and moderate tannins.
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- Herb-roasted chicken with crispy potatoes
Golden skin and herb-scented jus enhance the wine's moderate acidity and sweet fruitiness, while the texture of the potatoes complements the medium body without masking the delicate tannins.
- Fresh strawberry soup with basil and long pepperDessert
This pairing highlights the brilliance of red fruits and natural liveliness. Basil adds a subtle herbal touch that complements the minerality for a refreshing finish.
- Grilled peach, burrata and prosciutto salad with lemon vinaigrette
A sweet-savory contrast with bright acidity; the fruity freshness highlights the wine's vivacity while the milky sweetness softens the tannins and moderate body.
Storage potential between 1 and 3 years
Currently drink vintages 2023 to 2025
Serve between 16°C and 18°C
Common varieties
Rondinella
Rondinella is an Italian red grape variety mainly grown in the Veneto region. It is used in the production of Amarone and Valpolicella wines, contributing color and structure to the blends.
Corvina
Corvina is a red grape variety mainly cultivated in the Veneto region of Italy, where it is used to produce quality red wines, notably in the blends of Amarone and Valpolicella. It offers flavors of cherries, berries, and spices.
Molinara
Molinara is an Italian red grape variety mainly grown in the Veneto region. It is used in the production of Amarone and Valpolicella wines, contributing acidity and finesse to the blends.