The manual harvest is done in two distinct phases, an initial selection is made in the second half of September, laying the grapes in plateau and set to dry for two months after which the fermentation follows for 20 days and then the wine is let ageing in French oak casks for 24 months. The corvina not collected during the harvest is over-ripened on the plant until the end of October, after which it is fermented in stainless steel tanks.
The Cresasso is the blend of the two fermentations, with deep ruby colour, an important structure and alcohol content. The nose recalls red fruits such as black cherry, cherry and spicy notes of frankincense and pepper aromas typical of the grape corvina.
Ideal with grilled meats, roasts, game, sausages and salami. Delightful with ripe cheeses.