Negrar Valley in Valpolicella, Italy. The soil is loose, stony and morainic.
Fresh Corvina and partially dried (40 days) Cabernet Sauvignon are vinified to create a cuvée of truly special elegance and structure. The fermentation takes place between November and December and lasts about 15 days. The wine then ages in French barrique (new and one year old) for about 12 months. Creso is then further matured in the bottle for about six months.
Color: Intense, dark, deep ruby.
Bouquet: Ample, complex, elegant and fruity with notes of toasted wood.
Taste: Powerful and persistent with ripe berries, cocoa, plum and offers sweet, silky and velvety tannins.
Enjoy with grilled meats such as steak, pork tenderloin, as well as with a variety of cheeses.
Additional Notes pair this wine with the following recipes by chef nick stellino: Grandma's Polenta