Grapes: 80% Corvina, 10% Corvinone, 10% Rondinella
Vineyards: Selected vineyards in a hilly area at 150-300 metres above sea level in Valpolicella
Vinification: After withering in the larder until December, the grapes are pressed and destemmed before maceration with fermentation for around 20 days at a controlled temperature of 20/24°C
Maturation: In 5-20-40-hectolitre, French and American oak barrels for 12 to 24 months
Organoleptic characteristics: Colour intense red with garnet hues on maturation. Aromas complex, with hints of red berry fruit, prunes and cherries. Slight spicy and balsamic notes with a hint of chocolate Taste ample, multifaceted with remarkable structure and balance.
Serving temperature: Uncork an hour before serving at 18/20°C