Monticelli Rosso from Roccolo di Monticelli Winery is produced from Corvina, Corvinone, Rondinella, Molinara, and Oseleta grapes. The vines grow on rocky terraces called “marogne,” typical of the area. The five grape varieties are harvested together by hand in crates, carefully selecting the bunches, then destemmed and lightly crushed in the winery. Fermentation occurs spontaneously in stainless steel tanks in contact with the skins for 3 months, followed by 9 months of aging in stainless steel tanks and a further 4 months in bottle.
| Serve at | 15° – 17° C |
|---|---|
| Origin | Colognona ai Colli – Verona – Veneto |
| Soil | red clay, limestone |
| Altitude | 200 meters above sea level |
| Training system | pergola |
| Harvest | last ten days of September |
| Vinification | 90 days of maceration |
| Aging | 8 months in stainless steel |
















