Brilliant ruby-red color.
180 m (590 ft).
Iron-rich clay and limestone
Guyot
On skins (in red), about 8-10 days in stainless steel tanks at a controlled temperature of 26°C/78.8°F.
A great accompaniment to first course dishes, such as pasta and rice with meat sauces, grilled red meat, braised or casseroled white meat.
A recipe from Osteria Madonnetta, located in Marostica, to pair with our Corallo
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Tai Rosso (indigenous grape that only grows in Colli Berici area. Tai Rosso is a relative of Grenache)
