Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona)
Soil: hilly zone characterized by clay and silt soils
Vine yield per hectare: 80 ql./ha
Grape varieties: Corvina – Corvinone – Rondinella
Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin for 5 months in order to achieve a high concentration of sugar, extracts, aromas and glycerine
Vinification techniques: 25-30 days maceration in wood vats with hand break of the skins.
Ageing: oak barrels and a short part in Barrique for 5 years
Wine analysis: Alcohol content 16% vol., Residual sugar 8 g/l, Dry extract 41 g/l, Total acidity 5.50 g/l, pH 3.57

Tasting Notes

Colour: ruby red with a garnet red tinges
Bouquet: strong and embracing with hints of dried fruit, spices, chocolate, cinnamon and toasted almond
Palate: austere, full bodied, lingering and with a delicate acidity
Serving suggestions: long-lived wine; uncork the bottle at least an hour before serving



2017 Concours Mondial de Bruxelles – Silver 2010
2017 Vinibuoni d’Italia 2018 – 3 stelle 2010
2016 Vini d’Italia del Gambero Rosso – 2 bicchieri 2005
2013 Decanter World Wine Awards – Argento 2000
2012 Challenge Internationale du Vin – Oro 2000