Production zone:Valpolicella
Soil:prevalently red and brown soils on detritus, marl and basalt
Wine production:ca.90 q.li per Hectar
Grape blend Corvina 70% – Rondinella 20% – Molinara 10%

Harvest: selected grapes from high hillside vineyards, picked by hand into trays
Production methods:grapes are dried for 4-5 months, traditional fermentation o the skins with very slow maceration; residual sugar 130 g/l 130g/l
Ageing: 50% in barriques, 50% in steel for 2 years

Alcohol: 13-13.5% vol.
Colour:ruby red with garnet tingers
Bouquet:wraply – undergrowth fragrance, hints of strauberry, mulberry and raspberry
Taste: velvety, supple, well-balanced with structure

Consumption: from the second year after production at 15-16°C
Foods combinations: dessert wine to be drunk with sweets and pastries