Production area: Valpolicella
Soil: predominantly light-coloured soils on debris, calcareous marl and basalt
Vineyard yield: approximately 80 quintals per hectare
Grape varieties: Corvina 70% – Rondinella 20% – Molinara 5% – Croatina 5%

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, traditional fermentation on the skins with maceration for 6–8 weeks
Ageing: in oak barrels and tonneaux for 4 years, followed by a period of rest in steel tanks and in the bottle

Alcohol: 16.5% vol.
Colour: intense ruby red with garnet reflections
Bouquet: intense and characteristic aromas of fruit, with nuances of coffee, cocoa and spices
Taste: a structured, warm and harmonious wine, with a ripe fruit aftertaste and hints of fine wood

Consumption: a wine to be enjoyed over a period of 10–15 years at a temperature of 18°C. Uncork 2–4 hours before consumption
Food pairing: red meats, Florentine steak, venison, wild boar and mature cheeses; also ideal as a meditation wine or to enjoy by the fireplace