Production area: Valpolicella
Soil: predominantly red and brown soils on debris, calcareous marl and basalt
Grape varieties: Corvina 100%

Harvest: selected bunches picked during a late harvest
Production method: drying of the grapes for approximately 1 month, traditional fermentation on the skins with maceration for 3–4 weeks
Ageing: in oak barrels for 1–2 years

Alcohol: 14% vol.
Colour: vivid ruby red with some garnet reflections
Bouquet: velvety and elegant, with hints of dried fruit and spices
Taste: rich and harmoniously full-bodied

Consumption: a wine to be enjoyed within 4–6 years at a temperature of 18°C
Food pairing: recommended with grilled red meats, pasta with rich sauces and fermented cheeses