Provincia di Pavia IGT Croatina (Still)
Area of production:
Altitude of the vineyard:
320-360 m AMSL
Type of soil:
Training system: Guyot system
Yield: 60 ql/ha
Fermentation: 14-15 days on the skins
Tasting notes: colour is brilliant ruby red; intense nose with notes of ripe fruit and spices; on palate it shows a good structure and a long persistence.
It is best served at a 18 °C temperature and teams perfectly with beef stewed in Bonarda wine.
Aging potential: 2-4 years.