Production zone: Valpolicella
Soil: prevalently white soils on detritus, marl and basalt
Wine production: ca. ca. 80 q. per Hectar
Grape blend: Corvina 70% – Rondinella 20% – Molinara 5% – Croatina 5%
Harvest: particulary selected grapes from high hillside vineyards, picked by hand into trays
Production methods: grapes are dried for 4-5 months, traditional fermentation o the skins with maceration for 6 – 8 weeks
Ageing: in oak barrel and tonneaux for 4 years and then in steel and bottle
Alcool: 16% vol.
Colours: intense ruby red with garnet tingers
Bouquet: intense and characteristic aroma of ripe fruit,shades of coffee, cocoa, spices
Taste: Wine structured, warm and harmonious, with notes of ripe fruit and hints of fine oak
Consumption: within10- 15 years at 18° temperature, Uncork 2/4 hours before serving
Foods combinations: Red meat, Fiorentina, deer, wild boar, seasoned cheese, a wine for meditation and perfect for gathering around the hearth