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.
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