Production zone: Valpolicella, Damiano Tommasi estate
Soil: mainly clay soils, on detritus and basalts
Wine production: ca. 120 q. per Hectar
Grape blend: Corvina 70% – Rondinella 25% – Molinara 5%
Harvest: particulary selected grapes from San Micheletto vineyards, picked by hand into trays
Production methods: grapes are dried for 4-5 months, traditional fermentation on skins with maceration for 6 – 8 weeks
Ageing: in oak barrel and barriques for 3 years and then in steel and bottle
Alcohol: 16% vol.
Colour: intense ruby red with garnet shades
Bouquet: intense and characteristic aroma of ripe fruit, red berries, shades of cocoa and spices
Taste: Warm wine, elegant and harmonious, with hints of raisins and fine wood
Consumption: within10-15 years at 18-20°C temperature, uncork 2/4 hours before serving
Foods combinations: Red meat, Fiorentina, deer, wild boar, seasoned cheese, a wine for meditation, perfect for gathering around the hearth