Production zone:Valpolicella Classica
Soil:mainly red and brown soils rich in debris, calcareous marls and basalt
Grape blend Corvina 70% – Rondinella 20% – Molinara 10%
Harvest: highly selected grapes from hillside vineyards, picked by hand into trays
Winemaking: 4-5 month naturaly drying followed by a traditional skin contact for 3-4 weeks in Amphoras (clay pots).
Sugar content: 130 g/l
Ageing: 18 months in clay pots
Alcohol: 13% vol.
Colour: intense ruby red
Bouquet: rich nose reminiscent of fruit of the forest, violet and raisins
Taste: silky, round, well balanced with a pleasant sweetness and a hint of minerality
Consumption: after two years from the harvest at 15-16° degrees
Foods combinations: dessert wine perfect with pastries, biscuits and chocolate-based desserts