Production zone: Valpolicella d.o.c
Soil: prevalently red and brown soils on detritus, marl and basalt
Grape blend: Corvina 70% – Rondinella 20% – Molinara 10%
Harvest: highly selected grapes ,late harvest
Production methods: traditional skin contact for 15-25 days in steel tanks followed by a 30-day contact with the marc of Amarone
Ageing: in oak barrels and barriques for 2/3 years, subsequently in steel and bottle before release
Alcool: 14 % vol.
Colour: intense ruby red
Bouquet: vinous, rich with hints of egriot cherry e cooked fruits
Taste: full, velvety and full-bodied
Consumption: within 6/8 years at 18 °C temperature
Foods combinations: grilled red meat, pasta with sauce, fermented cheeses