Production area: province of Verona
Soil: predominantly red and brown soils on debris, calcareous marl and basalt
Grape varieties: Corvina – Cabernet

Harvest: carefully selected grapes, picked by hand and laid in crates
Production method: drying of the grapes for approximately 3 months, traditional fermentation on the skins with maceration for 4–5 weeks
Ageing: in amphora, oak barrels and barriques for 2 years, followed by a period of bottle ageing

Alcohol: 16% vol.
Colour: deep ruby red with garnet reflections
Bouquet: rich aromas of red fruit, blackberry and blackcurrant, with hints of vanilla and spices
Taste: full-bodied, warm and enveloping, with a light silky tannin on the finish

Consumption: a wine to be enjoyed over a period of 8–10 years at a temperature of 18°C
Food pairing: rich meats, game and fermented cheeses, or as a meditation wine to enjoy by the fireplace