Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona)
Soil: red-brown soil on detrital, limestone-marly and basaltic sediments
Vine yield per hectare: 90 ql./ha
Grape varieties: Corvina 40% – Corvinone 40% – Rondinella 20%
Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine
Vinification techniques: raisining of the grapes for 3 months followed by traditional skin fermentation and 20-25 days maceration
Ageing: in 25 hl. old oak casks for 2-4 years, depending on the vintage
Wine analysis: Alcohol content 15.2% vol., Residual sugar 6 g/l, Dry extract 32 g/l, Total acidity 5.80 g/l, pH 3.45

Tasting Notes:

Colour: deep ruby red with a garnet red tinge
Bouquet: stylish, elegant, with notes of fruit preserved in alcohol and hints of cocoa and spices
Palate: overwhelming, harmonic, warm and lingering
Serving suggestions: wine to be best enjoyed after five years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving