Production area: Valpolicella
Soil: predominantly light-coloured soils consisting of debris, calcareous marl and basalt
Grape varieties: Corvina 70% – Rondinella 20% – Molinara 5% – Croatina 5%

Harvest: carefully selected grapes from high hillsides, picked by hand and laid in crates
Production method: drying of the grapes for approximately 4 months, traditional fermentation on the skins with maceration for 6–8 weeks
Ageing: in amphora for 3 years, in oak barrels for 3 years and in barriques for 3 years, followed by a period of bottle ageing

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 and amphora.

Serving: a wine to be enjoyed over a period of 10–15 years, at a temperature of 18°C. Uncork 2–4 hours before serving
Food pairing: red meats or mature cheeses, or as a meditation wine.