Production area: Hilly area of Valpolicella Classical at an altitude of 150-200 m.s.l.m.
Ground: Calcareous soil rich in texture and well drained.
Vineyards: The varieties are Corvina Veronese and Corvinone and Rondinella. The training system used is the Veronese Pergola. The number of plants per hectare is about 4000 plants per hectare.
Vinification: Manual selection harvesting of the best bunches (early October) which are placed to dry in small crates (4-5 Kg) for a period of 3-4 months. In these 3-4 months there is a grape weight loss equal to 40-45% of the weight. Then in January red winemaking takes place
Aging: Fermentation-maceration around 30-40 days in stainless steel tanks. This is followed by aging in big oak barrel for a period of 24-28 months and in bottle for about 12 months before being put on the market.
Color: Intense ruby red with garnet lot.
Bouquet: Intense with notes of dried fruit with hints of plum, cherry and cherry. Evident notes of licorice and pepper.
Taste: Full-bodied, round, warm with soft tannins and elegant.
Serving suggestions: Excellent with game, game, braised meats, mature cheese and sweet and sour dishes. Also excellent at the end in front of a fireplace meal. It is advisable to uncork at least 1 hour before serving.
Temp. Service: 18-20 ° C.
Actual alcohol: % vol. 15,50 ± 0,50
Type of packaging: 0,75 L.