Production zone: Valpolicella, Damiano Tommasi estate
Soil: mainly clay soils, on detritus and basalts
Wine production:ca. 120 q.li per Hectar
Grape blend:Corvina 70% – Rondinella 25% – Molinara 5%
Harvest: selected grapes from San Micheletto vineyards in a late harvest
Production methods: traditional vinification on the skins with maceration in tank for 10-20 days
Ageing: in oak casks and barriques for 24 months and then in steel
Alcohol: 14 % vol.
Colour: lively ruby red
Bouquet: velvety, elegant with hints of black cherries and ripe fruits
Taste: full-bodied, velvety
Consumption: within 6-8 years at 18°-20°C temperature
Foods combinations: grilled red meat, pasta with sauce, fermented cheeses