Production area: Valpolicella Classica
Soil: predominantly red and brown soils on debris, calcareous marl and basalt
Grape varieties: Corvina 70% – Rondinella 20% – Molinara 10%

Harvest: carefully selected grapes from high hillside vineyards, picked by hand and laid in crates.
Production method: drying of the grapes for 4–5 months, followed by slow traditional fermentation on the skins with maceration for 4–5 weeks. Residual sugar: 130 g/l
Ageing: 18 months in terracotta amphorae

Alcohol: 13–14% vol.
Colour: intense ruby red
Bouquet: enveloping aromas of undergrowth with notes of strawberry, blackberry and raspberry
Taste: velvety, smooth, balanced and pleasantly sweet

Consumption: to be enjoyed within 6–8 years at a temperature of 14°C
Food pairing: a dessert wine, perfect with dry pastries or chocolate-based desserts