Hilly area of Valpolicella Classical at an altitude of 150-200 m.s.l.m.The varieties are Corvina Veronese and Corvinone to 80%, and 20% Rondinella. Manual selection harvesting of the best bunches (early October) which are placed to dry in small crates (4-5 Kg) for a period of 4 months. In these 4 months, there is a grape weight loss equal to 40-45% of the weight. Then in January red winemaking takes place. Fermentation-maceration around 30-40 days in stainless steel tanks. This is followed by aging in oak barrels of 500 liters (barrels) for a period of 24-28 months and in bottle for about 12-18 months before being put on the market.
Color: intense ruby red with a garnet lot.
Bouquet: intense with notes of dried fruit with hints of plum, cherry and cherry. Evident notes of licorice and pepper.
Taste: full-bodied, round, warm with soft tannins and elegant.
Excellent with game, braised meats, mature cheese and sweet and sour dishes. Also excellent at the end in front of a fireplace meal. It is advisable to uncork at least 1/2 hour before serving.