Production area: Valpolicella
Soil: predominantly dark soils on debris, calcareous marls and basalts
Grapes: Corvina, Rondinella , Molinara
Harvest: grapes harvested manually, carefully selected
Production methods: traditional fermentation on the skins with maceration for 2-3 weeks
Aging: in amphora, oak barrels and barriques for 3/4 years with subsequent rest in the bottle
Alcool: 15 % vol.
Color: intense ruby red
Bouquet: intense and enveloping, with hints of fruit, cocoa, and vanilla.
Taste: full-bodied, broad wine with an aftertaste of dried fruit, spices and amphora.
Consumption: wine to be drunk within 10 years at a temperature of 18°C. Uncork 2/4 hours before drinking
Food pairing: red meats or tasty cheeses, or meditation wine