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: 80 ql./ha
Grape varieties: Corvina 40% – Corvinone 50% – Rondinella 10%
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 4 months followed by traditional skin fermentation and 20-25 days maceration
Ageing: in French oak barriques for 12-24 months, depending on the vintage, followed by a short stay in stainless steel vats
Wine analysis: Alcohol content 15.4% vol., Residual sugar 5 g/l, Dry extract 34 g/l, Total acidity 5.80, pH 3.50

Tasting Notes:

Colour: deep ruby red with a garnet red tinge
Bouquet: pervasive, with notes of vanilla and hints of cocoa and spices
Palate: full-bodied, harmonic, pleasantly tannin-rich, with notes of vanilla
Serving suggestions: wine to be best enjoyed within 8-10 years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving