SOIL TYPE :
Morainic hills.

PRUNING SYSTEM: 
Short Veronese Pergola.

GRAPE VARIETIES: 
Corvina, Corvinone, Rondinella.

YIELD: 
5 tonnes per hectare.

HARVEST: 
We harvest the grapes by hand between the end of September and the beginning of October. Only the best grapes are chosen for Alteo. These are then left to dry in the fruit drying loft for more than 4 months before the winemaking process begins.

WINE-MAKING TECHNIQUE: 
The grapes are fermented in stainless steel tanks. The wine is left to mature in barriques for up to three years. Once bottled, the wine is left to settle for another year before being released onto the market.

TASTING NOTES: 
Alteo is a full-bodied, elegant wine with a warm, inviting bouquet of dried fruit, black pepper, coffee, liquorice and vanilla. On the palate it is soft, velvety, and substantial. The 
elegance, slight sweetness and volume are the surprising features of this wine. The finish is long with an aftertaste of liquorice.
 
FOOD & WINE MATCHING: 
Alteo pairs well with sweet-and-sour dishes, barbequed meats, game and very mature cheeses.