Production zone: Valpolicella
Soil:  prevalently red and brown soils on detritus, marl and basalt
Wine production  ca. 80 q. per Hectar
Grape blend: Corvina 70% – Rondinella 20% – Molinara 5% – other 5%

Harvest:  particulary selected grapes from high hillside vineyards, picked by hand into trays
Production methods: grapes are dried for 3-4 months, traditional fermentation o the skins with maceration for 4-5 weeks
Ageing: in oak barrel and barriques for 3 years and then in steel

Alcool: 15% vol.
Colour:  intense ruby red with garnet tingers
Bouquet:  wraply, vanilla-flavoured with shading of coffee, cacao and spices
Taste:  full-bodied, give to the palate alcoholic little fruits and chocolate

Consumption: within 10-12 years at 18- 20° temperature
Foods combinations: Red meat, Fiorentina, deer, wild boar, seasoned cheese, a wine for meditation and perfect for gathering around the hearth