Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona)
Soil: red-brown soil on detrital, limestone-marly and basaltic sediments
Vine yield per hectare: 100 ql./ha
Grape varieties: Corvina 60% – Corvinone 20% – Rondinella 20%
Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine
Vinification techniques: raisining of the grapes for 2-3 months followed by traditional skin fermentation and 15-20 days maceration
Ageing: in 50 hl. oak barrels for 2-3 years, depending on the vintage
Wine analysis: Alcohol content 14.8% vol., Residual sugar 6 g/l, Dry extract 31 g/l, Total acidity 6.00 g/l, pH 3.40

Tasting Notes:

Colour: deep ruby red
Bouquet: vibrant and fruity, with hints of well-ripened fruit and spices
Palate: velvety and rounded
Serving suggestions: wine to be best enjoyed after three years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving