Production area: Valpolicella
Soil: predominantly red and brown soils on debris, calcareous marl and basalt
Grape varieties: Corvina 70% – Rondinella 20% – Molinara 10%

Harvest: carefully selected grapes, picked by hand and laid in crates
Production method: drying of the grapes for approximately 3 months, traditional fermentation on the skins with maceration for 4–5 weeks
Ageing: in oak barrels and barriques for 3 years, followed by a period of bottle ageing

Alcohol: 15% vol.
Colour: intense ruby red with garnet reflections
Bouquet: enveloping, with vanilla notes and nuances of coffee, cocoa and spices
Taste: full-bodied, offering notes of small fruits preserved in alcohol and chocolate on the palate

Consumption: a wine to be enjoyed over a period of 10–12 years at a temperature of 18°C
Food pairing: red meats, braised meats, game and fermented cheeses; also ideal as a meditation wine or to enjoy by the fireplace