Production area: Valpolicella
Soil: predominantly red and brown soils on debris, calcareous marl and basalt
Vineyard yield: approximately 120 quintals per hectare
Grape varieties: Corvina 70% – Rondinella 20% – Molinara 10%

Harvest: selection of the best bunches from hillside vineyards
Production method: traditional vinification on the skins with maceration in tanks for 15–20 days
Ageing: in oak barrels for 8–10 months, followed by a period in steel tanks

Alcohol: 13% vol.
Colour: vivid ruby red with some garnet reflections
Bouquet: velvety and elegant, with hints of hay and dried fruit
Taste: rich, full and smooth

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