Production zone: Valpolicella
Soil: prevalently red and brown soils on detritus, marl and basalt
Grape blend: Corvina 70% – Rondinella 20% – Molinara 10%
Harvest: particulary selected grapes from high hillside vineyards, picked by hand into trays
Winemaking: grapes are dried for 3-4 months, traditional fermentation o the skins with maceration for 4-5 weeks
Ageing: in oak barrels and barriques for 3 years, subsequently in steel and bottle before release
Alcool: 15% vol.
Colour: intense ruby red with garnet tingers
Bouquet: wraply, vanilla-flavoured with shading of coffee, cacao and spices
Taste: full-bodied, give to the palate alcoholic little fruits and chocolate
Consumption: within 10-12 years at 18- 20° temperature
Foods combinations: Red meat, Fiorentina, deer, wild boar, seasoned cheese, a wine for meditation and perfect for gathering around the hearth