Reius

The vineyards are situated in the hills of the Valpolicella Classico north-west of Verona. The soil is calcareous marly.

The grapes are hand-picked and carefully selected, put in small plastic crates and dried in ventilated rooms for about three months. When they reach the perfect grade of dryness they are destemmed, pressed and fermented in stainless steel tanks. The fermentation lasts for about 30 days. After 12 months in concrete tanks, where it undergoes malolactic fermentation, the wine is transferred to oak casks of medium and large size for at least three years. After bottling the wine refines another 6 months.

Intense red in colour with shades of garnet; alluring aromas with hints of spice, dried fruits and red berries. Rich and velvety body of noteworthy structure and intense finish.

All rich style cousine, strongly flavoured meats, aged cheeses.