BORGO VALPOLICELLA D.O.C

The grapes are harvested between the first and second decade of September and the first decade of October and immediately pressed. The fermentation takes place at con- trolled temperature (not higher than 20°C) in order to keep primary aro- mas, then the wine is placed 12 months into steel tanks. Transparent ruby color with a hint of violet, the bou- quet recalls small woodland fruits, cherries, perennial herbs with a hint of spices. Easy drinkability.