Production zone:Valpolicella
Soil: prevalently red and brown soils on detritus, marl and basalt
Wine production:ca. 120 q.li per Hectar
Grape blend: Corvina 65% – Rondinella 25% – Molinara 10%

Harvest: by hand, with best selection of clusters
Production methods: traditional vinification on the skins with maceration in tank for 15-20 days
Ageing: in oak barrel for 8/10 months and then in steel

Alcohol: 12.5% vol.
Colour:lively ruby red with some garnet tinges
Bouquet: velvety, elegant with hints of dry fruits and hay
Taste: rich, full-bodied and supple

Consumption: within 4 years at 16°-18°C temperature
Food combinations: grilled red meat, pasta with sauce, fermented cheeses