Color: Vivid, particularly bright garnet.

Aroma: Warm, inviting bouquet of dried fruit, black pepper, coffee, liquorice and vanilla.

Taste: Alteo is a full-bodied, elegant wine. 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

Soil: Clayey and chalky soils on the highest slopes where vines can be grown.

Pruning System: Pergola corta veronese.

Yield: 50 tonnes per hectare.

Winemaking Technique: Fermentation is carried out in steel vats for 25 to 35 days. The wine is then transferred to oak barrels where it is left to mature for at lest 3 years. During this phase they are performed periodically organoleptic tastings of each individual barrique to understand its evolution. 

Alcohol Content: 17.5 % by vol. (Varies according to the vintage).

Serving Temperature: 16 – 18 °C.

Corvina 20% , Corvinone 65%, Rondinella 15%.  

The grapes are harvested by hand between the end of September and the beginning of October. During the harvest, loose bunches are selected that are mature and suitable for drying. The grapes are left in small wooden crates from 4 to 6 months.

Alteo pairs well with sweet-and-sour dishes, barbequed meats, game and very mature cheeses.