Trastullo Rosso has an intense ruby colour; a nose of cherries with a hint of plum; the palate is velvety with sweet blackberries, ripe, cooked plums and black cherries.
 

GRAPE VARIETIES: 40% Corvina, 20% Rondinella, 30% Merlot and 10% Cabernet Sauvignon.
APPELLATION: The use of 40% non-indigenous grapes means that the wine cannot be labelled as IGT even though all the grapes are from the Verona region.
VINIFICATION: Fermentation is carried out in stainless steel tanks with a small amount of dried grapes added for extra depth and complexity. The wine is then aged for two years before release.
VITICULTURE: The grapes are grown using both Guyot and the more traditional Pergola training systems and are harvested by hand.
FOOD MATCH: Perfect with the Veronese classic dish Lesso e Pearà- mixed meats with a peppery bread sauce.

ALCOHOL CONTENT: 13% vol
RESIDUAL SUGAR: 8.5g/l
TOTAL ACIDITY (as tartaric acid): 5.7g/l