Vineyard location: the province of Verona
Soil: hilly soil of morainic origin and red-brown soil of volcanic origin
Vine yield per hectare: 90 ql./ha
Grape varieties: Corvina Grossa 50% – Cabernet Sauvignon 50%
Grape harvest: hand selection, in different harvesting sessions, of the best grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for a while
Vinification techniques: traditional skin fermentation followed by 2-3 weeks maceration
Ageing: in French oak barriques for 12-18 months
Wine analysis: Alcohol content 14.7% vol., Residual sugar 7 g/l, Dry extract 34 g/l, Total acidity 6.00 g/l, pH 3.50

Tasting Notes:

Colour: deep ruby red with a garnet red tinge
Bouquet: hints of ripe red berry fruit with sweet spicy and vanilla notes
Palate: velvety, with harmonic complexity
Serving suggestions: wine to be best enjoyed within 6 years from bottling, served at a temperature of 16-18°C, uncorking the bottle at least half an hour before serving