Production area: Valpolicella
Soil: predominantly dark soils on debris, calcareous marls and basalts
Grape varieties: Corvina, Rondinella, Molinara

Harvest: carefully selected grapes, harvested by hand
Production method: traditional fermentation on the skins with maceration for 2–3 weeks
Ageing: in amphora, oak barrels and barriques for 3–4 years, followed by a period of bottle ageing

Alcohol: 15% vol.
Colour: intense ruby red
Bouquet: intense and enveloping, with hints of fruit, cocoa and vanilla.
Taste: a full-bodied, broad wine with an aftertaste of dried fruit, spices and amphora.

Consumption: a wine to be enjoyed within 10 years at a temperature of 18°C. Uncork 2–4 hours before consumption.
Food pairing: red meats or mature cheeses, or as a meditation wine.