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

Harvest: selected bunches picked during a late harvest
Production method: traditional vinification on the skins with maceration in tanks for 15–25 days, followed by a 30-day “ripasso” on Amarone grape pomace
Ageing: in oak barrels and barriques for 2 years, followed by a period in steel tanks

Alcohol: 14% vol.
Colour: intense ruby red
Bouquet: vinous and rich, with aromas of sour cherries and cooked fruit
Taste: full, velvety and broad

Consumption: a wine to be enjoyed within 6–8 years at a temperature of 18°C
Food pairing: recommended with grilled red meats, pasta with rich sauces, roasts and fermented cheeses