Growing area: Valpolicella Classico area (hills in the north of Verona)
Soil: red and brown soils with a subsoil of scree, lime marl and basalt
Yield per hectare: 80 dz/ha
Grape varieties: Corvina - Corvinone - Rondinella
Harvest: selective hand-picking of the best grapes from the hill vineyards, which are laid out to dry on plateaux boxes. This increases the sugar, extract, flavor and glycerine concentration in the dried berries.
Vinification: grape drying for 4 months and subsequent traditional fermentation with maceration in contact with the skins for 20-25 days.
Aging: 12 to 24 months in French oak wood. Barriques depending on the vintage and for a short time in stainless steel containers
Wine analyses: alcohol content 16% vol.

Tasting Notes:

Color: deep ruby ​​red with garnet reflections
Odor: enveloping, with vanilla notes and nuances of cocoa and spices
Taste: full, harmonious, really tannic, with hints of vanilla
Serving suggestions: Wine that should be drunk within 8-10 years, preferably at 17 Served at -19°C. The bottle should be uncorked half an hour before serving.