Grapes: Corvina, Molinara and Rondinella.
Growing area: The vineyards are located in the Valpolicella DOC area, particularly in the area of Val di Mezzane, Illasi, and Cazzano di Tramigna. The vines are planted in medium-textured, gravel-clay soils, at elevations of 150-200 metres.
Training system: The new vines are trained to the Guyot system (about 50% of the grapes used), the rest are trained to the traditional pergola veronese system. Cluster thinning is practiced.
Harvest time: Beginning of October, exclusively picked by hand.
Winemaking and maturation: The grapes, manually picked and quality-selected, undergo maceration on the skins for 15 days. The fermentation starts at 15-20°C, with daily punching down of the cap, and by the end of the alcoholic fermentation it reaches a higher temperature of 25°C. Maturation is in large oak casks for at least 10 months.
Appearance: Bright ruby red.
Bouquet: Intensely fruity, with hints of red berryfruit and blackberry.
Palate: Full-bodied, long-lived in the mouth, with fine, elegant tannins.
Serving suggestions: First courses with meat sauces, red meats, game and cheeses.
Best enjoyed at: 14/16°C