Area of production: Valpolicella
Soil: predominantly light-colored soils and on detritus, calcareous marls and basalts.
Grape varieties: Corvina 70%, Rondinella 20%, Molinara 5%, Croatina 5%
Harvest: carefully selected grapes, picked by hand and laid in crates
Winemaking: drying of the grapes for about 4 moths, traditional fermentation on the skins with maceration for 6-8 weeks
Ageing: in amphora for 3 years, oak barrels for 3 years, barrique for 3 years with subsequent rest in bottle.
Alcohol: 16.5% vol.
Colour: intensed ruby red with garnet reflections
Bouquet: intense and characteristic hint of fruit, nuances of coffee, cocoa, and spices
Taste: warm and harmonious structured wine, with ripe fruit aftertaste, hint of fine wood and amphora
Consumption: wine to be drunk over the period of 10-15 years at temperature of 18°c. uncork 2/4 hours before consumption.
Food pairing: red meats or savory cheeses, or meditation wine.