Production zone:Valpolicella
Soil: prevalently red and brown soils on detritus, marl and basalt
Wine production:ca. 90 q.li per Hectar
Grape blend:Corvina 70% – Rondinella 20%- Molinara 5% – Rosignola 5%
Harvest: particulary selected grapes from high hillside vineyards, picked by hand into trays
Production methods: grapes are dried for 3-4 months, traditional fermentation o the skins with maceration for 4-5 weeks
Ageing: in oak barrel and barriques for 2 years and then in steel and bottle
Alcohol: 15% vol.
Colour: intense ruby red with garnet tingers
Bouquet: Rich aromas, ripe fruit and spices, hints of cocoa, tobacco and vanilla
Taste: full-bodied, give to the palate alcoholic little fruits and chocolate
Consumption: within 8-10 years at 18-20° temperature
Foods combinations: red meat, game, seasoned cheese, a wine for meditation and perfect for gathering around the hearth